Place Golden Oreos (with the cream) in a food processor and pulse until fine crumbs form. If you don’t have a processor, place cookies in a sealed plastic bag and crush with a rolling pin until fine.

Melt the butter in a microwave-safe bowl until completely liquid.

Add the melted butter to the crushed cookies and stir until the mixture is evenly coated and crumbly.

Press the mixture firmly into a 9-inch pie plate, an 8 or 9-inch springform pan, or an 8 or 9-inch square pan. Use your fingers or the bottom of a measuring cup to pack it tightly and evenly.

For a no bake crust: refrigerate for at least 30 minutes before filling.

For a baked crust: bake at 350°F (175°C) for 8–10 minutes, then cool completely before filling.