Cherry Pecan Cracker Crust

This savoury crust can be used for cheesecake or pies.

4 oz shredded wheat style crackers (such as Triscuits)
2⁄3 cup tart dried cherries, chopped
1⁄3 cup pecans
2 Tbsp. brown sugar
2 tsp. fresh thyme leaves, chopped
2 tsp. paprika
¼ tsp. cayenne pepper
3 Tbsp. unsalted butter, melted

Preheat oven to 350°F (175°C). Line the bottom of a 7" spring form pan with parchment paper. Lightly butter the paper and set aside.

Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 tsp. of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan.

Blind bake the crust until set, about 15 minutes.

Cool on a wire rack and set aside.