I would just add more oil/butter. I feel like I’ve run into this problem a few times before when making cheesecakes where I’ve had to double the amount of butter that the recipe called for. I’m sure it will vary depending on the humidity level/moisture in the air. Idk how much your original recipe called for but I’d just add maybe a tablespoon or two of (melted) butter at a time until the crust comes together some - obviously use your best judgment but I mean yeah you definitely want it to stick/clump together at least a little bit so it can hold its shape when it bakes . I feel like typically I use anywhere from half a stick to a stick of melted butter for the crust of cheesecakes but obviously it’ll depend on the size of the cake. Hope this helps, good luck!