Chocolate chip cookie crust cheesecake

Sort the leftover cookies into three categories: small and crispy, soft and chewy, and large whole cookies.

Pulverize the small and crispy cookies in a food processor to a powder.

Mix the cookie powder with the butter and a sprinkle of salt to the texture of wet sand.

Press into a nine inch springform pan and a little way up the sides so the batter does not touch the pan wall.

Bake the crust at 325F about 15 minutes; judge it by smell, since the chocolate hides the colour.

Blend the cream cheese, sugar, sour cream, vanilla, lemon juice, eggs and salt in a stand mixer until smooth.

Pour the filling into the cooled crust.

Bake at 300F with no set time, until about 70 percent set rather than 90 percent.

Turn the oven off with the door closed and let residual heat finish it; once the oven is medium warm, open the door and leave it another hour.

Chill in the fridge overnight; chilling too fast cracks the top.