Holiday Ginger Snap Crust

Instructions

• Gather all ingredients.
• Preheat the oven to 375 degrees F (190 degrees C).
• Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
• Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.
• Press mixture into the bottom of a 9-inch springform pan.
• Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
• Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.