Cheesecake, Backcountry (MM)

Instructions:
1. Melt butter, mix in brown sugar and granola.
2. Press into two pans as the crust.
3. Let crust cool and firm up.
3. Then, shake up the milk powder with the water to make milk in Nalgene.
4. add 1 part cheese cake mix and 1 part re-hydrated milk to new Nalgene (no more than 2 cups of cheesecake mix at a time in a 1 quart (4 cup) water bottle, or it won't shake up properly).
5. Shake cheesecake mix vigorously.
6. Pour cheese cake mix into cooled crust.
7. Let solidify

Note:
- Use gluten free granola to make gluten free.
- Do not add more than 2 cups mix in Nalgene at once or it will not mix properly.