How do I get my cheesecake bottom not to crumble? I made a triple chocolate cheesecake. The bottom is just crushed Oreos (no filling) and melted butter which is baked to make the crust. 

But once I was done making the cheesecake and tried to serve it, the crust is sufficiently crumbly that it like leaves a trail every time I serve it. 

My Question

Is there a way to reduce how crumbly the crust is? 

I don't need it to be perfectly congealed, but I'd like it to not get everywhere when I serve it and so a more congealed crust would be preferable.
When you crumble the Oreos for the Oreo crust, keep the fillings in. You can put them all in a plastic bag and squash them thoroughly with a rolling pin, then scrape the whole (somewhat greasy) mass out and press it into your cheesecake pan. That one ingredient -whole Oreos- is all you need for the crust.