No bake cheesecake base - how to get it to stick together better

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I'm allergic to digestives so I had a stab last weekend at making a cheesecake base using things I can eat: multigrain seeded crackers, panko breadcrumbs, butter and sugar. The flavour was lovely but the base was slightly powdery and didn't harden at all (it was in the fridge two hours in total).

Is it that it needs more butter, longer in the fridge?

I'm going to have another go at it this afternoon. Any suggestions gratefully received...

Just coming back with an update.

I think I muddled things by talking about the biscuits I'd used. I was happy with the biscuits, just to be clear. The flavour is nicer using the crackers anyway.

I tried again yesterday using more butter and there was an improvement but still not perfect.

Tonight I tried heating the butter with some sugar until it bubbled then stirred that in and it's chilling now. I wondered if heating it like this would help give a toffee-ish consistency which might stick the crumbs together.

I like using shortbread biscuits for the base...crushed up with melted butter.

Digestives work because they have a high fat content. That's what you need to increase.

Butter and syrup - melted together. This binds my bases.

What about making a flapjack base - oats, sugar, golden syrup and butter?

In his 5 ingredients book, Jamie used chocolate digestives and no butter - pre bake base and the choc melts, then sets hard in fridge. So you could whizz up choc with your preferred biscuits

I just made one with ginger nuts, no idea if you can eat them, but turned out just fine with plenty of melted butter

I know you are happy with the biscuits but that is most likely to be what's not working.
I would make your own biscuits using whatever ingredients you prefer and then just mix with melted butter, press down firmly and chill it before adding the topping.

I make home made digestives and ginger nuts (toothbreakers!). Not difficult and you could crush them.