In the order listed, mix ingredients little by little into a food processor. Process vigorously until finely ground. Pour in 1 tablespoon water, and blend once more. If it doesn't become malleable, add more water.

Place in bowl, and using your hands, gather the dough into a ball. Place on a sheet of parchment paper, and cover with plastic wrap, then roll out flat with a rolling pin.

Using a pizza cutter or a knife, cut into sections and pierce holes into dough using a fork. (Children will love to make the cuts in the crackers.)

Slide the parchment paper onto a baking sheet and bake for 15 to 20 minutes in an oven preheated to 340°F/170°C, until light brown, then lower heat to 300°F/150°C, and bake for 10 more minutes.

To make a cheesecake crust: Use 100 g graham crackers and 40 g melted butter. Put crackers into a plastic bag and crush with a rolling pin.

After crushing the crackers in a bag using a rolling pin, add melted butter. Use a potato masher to flatten into the cake pan. Be sure to pack it tightly, so that it won't crumble when baked.

I made rare cheesecake. I crushed the crackers very finely and layered at the bottom, sprinkled more on top, and added a cracker for decoration. This rare cheesecake is a mousse-type that doesn't harden.

Here is a stick-type cheesecake. Pridefully packed with homemade sour cream and graham crackers. Since this recipe makes about 20 crackers, they are perfect to share with friends and loved ones.