Good Morning. My suggestion for your consideration is if you wish to double the thickness of the crust I would pre-bake the crust. I will not advise you on how to do that as I am sure you know the technique. Another option is to place a layer of somewhat dry pineapple on top of the crust & then pour your custard on top.
Altaf, I would like to mention to you why your cdouble crust application ended up wet & runny. As you know when baking a cheesecake (It is not a cake... It is a custard), You do so on a low temp. The butter in the dough before it was able to coagulate it began to melt & did not coagulate fully. I propose to you to refriderate the crust dough before applying same in your baking pan & when completed repeat same for 15 minutes. This way when the heat hits the dough it will begin to coagulate sooner before it has a chance to melt. This technique should be applied in anything we bake especially cookies if we do not wish for them to spread. Good luck my friend & I hope I was able to provide some insight for your cause today.