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
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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.