Hi Ali, I would do it similarly to how I do my gingersnap cookie crust,
and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-
and-raspberry-sauce/ Basically, what you do is
pulse graham crackers in the food processor until it's ground up into a fine crumb, then you mix in a few
tbsp of melted
butter (3
tbsp per cup of ground crumbs),
and then you can press it out into your pan.
Peanut
Butter Pancakes Combine 1 cup four; 1/4 cup each peanuts
and blanched, slivered almonds; 2
Tbsp sugar; 1
Tbsp baking powder;
and a pinch of salt in a food processor,
and pulse until the nuts are fnely ground.