- 1 1/2 cups crushed gingersnap cookies
- 1/3 cup brown sugar
- 6 tablespoons melted butter
- 12 gingersnap cookies, or as needed
- Preheat oven to 375 degrees F (190 degrees C).
- Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
- Bake in the preheated oven until set, about 7 minutes. Cool completely.