Can you use margarine in cheesecake instead of butter. When mixing margarine with digestive biscuits the base now goes soft. Has something been added to margarine now which makes this happen?

Yes, you can use margarine in cheesecake instead of butter, but it can affect the texture. Margarine often contains more water than butter, which may cause the digestive biscuit base to become softer. This is likely due to the added emulsifiers and moisture in margarine, which can alter the consistency of the crust. To counteract this, consider using less margarine or adding more biscuits to maintain a firmer base.