See part 1
CHOCOLATE CRUMB CRUST:
1. Process the crumbled cookies into crumbs (1 1/2 cups) in the food
processor. Add the remaining ingredients and pulse just to blend.
2. Turn crumbs into a 9-inch pie plate and pinch them together. They should
cling together well; if they seem too dry and crumbly, add another drop or
two of milk. Press the crumb mixture firmly and evenly against the sides
and bottom of the pan. Refrigerate to chill, and firm before filling.
from “Have Your Cake and Eat It Too”