In a small pot, melt the butter. While it’s melting, crush the cookies. For the smoothest results, place the cookies in a sealed plastic bag on the counter and roll back and forth with a rolling pin. Pour the crushed cookies into the pan(s).

When the butter is melted, add it to the crushed cookies. Add the sugar. Mix really well.

Once it’s combined, press the mixture down all around the bottom of the pan to form a nice, thick, even crust. Use a spoon to smooth out any lumps.

With a fork or whisk, mix all ingredients together in a bowl. Small clumps are perfectly okay.

When your mixture is smooth-ish, pour it into the pan or divide between the smaller ones and bake at 350 degrees Fahrenheit for one hour and 10 minutes. DO NOT open the oven to peek in on your cheesecake. Opening the oven causes the temperature to change and your cheesecake might crack.

After one hour and 10 minutes, turn the oven off and leave the cheesecake inside. Set the timer for another one and 1/2 hours—and leave the oven door CLOSED!

When the timer goes off, you can remove your cheesecake. Place it in the refrigerator to set before decorating—a minimum of four to six hours.

Before decorating: If you baked the cheesecake in a springform pan, open and release slowly. If you baked it in disposable pans, make a small cut in each one and carefully tear off the sides, leaving the bottom intact.

Now comes the fun part: Decorating! See below.

To create the design, place strips of evenly spaced paper across the surface of the cheesecake (about five or six strips or more, as desired).

Repeat the process but this time place the same number of strips at 90-degree angles across the first set.

Dust the entire surface of the cheesecake with cocoa powder and then carefully lift and remove the paper strips.