No-bake cherry cheesecake with biscotti crust

  Just when I was wondering what else to do with the biscotti I had baked using Maya's Decadence Fudge Brownie Premium Mix (see tips), I chanced upon an episode of Anna Olson's show on the Asian Food Network. Olson, who had demonstrated how to make cantucci (a cousin of the biscotti), suggested using biscotti as cheesecake crust. What a splendid idea. First, enjoy the biscotti as the twice-baked cookies that they are, then turn the rest of them into a crust for your favorite cheesecake. It's certainly a welcome change from the usual graham cracker crust. In addition, the nuts in the biscotti add texture and crunch to the cheesecake. Here's my DIY recipe for a no-bake ch...Keep on reading: No-bake cherry cheesecake with biscotti crust

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