For a cheesecake crust, you typically want to use a biscuit that has a neutral flavor and a texture that will hold up well when crushed and mixed with butter to form the crust. Two popular options for cheesecake crusts are graham crackers and digestive biscuits.
Graham crackers: Graham crackers are a classic choice for cheesecake crusts in the United States. They have a slightly sweet, cinnamon-flavored taste that complements the creamy and tangy flavor of cheesecake. Graham crackers are widely available in most grocery stores.
Digestive biscuits: Digestive biscuits are commonly used for cheesecake crusts in the United Kingdom and other parts of Europe. They have a simple, mildly sweet flavor that pairs well with cheesecake. Digestive biscuits have a firmer texture than graham crackers, which can result in a slightly sturdier crust.
Both graham crackers and digestive biscuits are usually available in plain and whole wheat varieties. You can use either one depending on your preference for flavor and texture. Some people also like to mix graham crackers and digestive biscuits for a unique crust.
When making a cheesecake crust, you'll typically crush the biscuits into fine crumbs and mix them with melted butter to create a base that you press into the bottom of the springform pan. After baking the crust briefly to set it, you can add your cheesecake filling and proceed with baking the whole cheesecake to perfection.