Verdict: Win

Quick, tasty, and gluten free. I played with the crust with and without butter, and I prefer the more crumbly texture without butter. The problem lies with the type of cookie I used, a soft cookie. I couldn't find a gluten free hard cookie on the shelves though, so these'll have to do. The cheesecake is best served chilled, otherwise I found a slight eggy aftertaste when I took a bite out of one straight out of the oven. Next time I may look for a fluffier, NY-style cheesecake.