Cheesecake base that doesn't require a chisel?

[Bunney2020]

Can anyone give me some proven tips on how to avoid the above please? I'm making a white chocolate cheesecake to take to MiLs on Christmas Day. I've got the filling down pat, but the base tends to go rock hard. I originally made it with ginger nuts, was very tasty but rock hard. Thought digestives would be better but we're too loose, so patted down more next time and too hard. DP hoovers it down no matter what but if anyone has any tips to nail the base I would be much obliged!

[dementedpixie]

Do you need more butter?

[CabbagePatchKids]

Do you cut it straight from the fridge? If so, leave it out for 30 mins or so before cutting. I imagine this will soften the butter in the base enough.

[formerbabe]

You need less butter

[PullingMySocksUp]

Mine is easier to cut on the day after I made it.

[PullingMySocksUp]

Oh and I use 180g digestives to 90g butter.

[MrsRedFly]

Foxes wrinkle crunch as softer than ginger nuts - i use them with a lemon cheesecake.

[MrsRedFly]

Oops crinkle crunch!

[Bunney2020]

I’m road testing today so have taken on tips and will keep fingers crossed!

[HardAsSnails]

Use digestives and butter blitzed in a food processor together. Don't melt the butter, just add it from the fridge. The heat from the processor will melt it enough to bind it without it becoming like concrete. And don't press it down too hard.