Gingersnap Cookie Crust

Desserts

Gingersnaps are an awesome cookie for a crumb crust.  I love them paired with a lemon icebox pie, pumpkin pie, pumpkin cheesecake, or lemon cheesecake.  Lemon and ginger are a sure match!  
The spices in them are a bit strong, so make sure it will enhance, and not compete with your main pie or cheesecake ingredient.  About two cups of gingersnaps make a 9-inch pie crust.

2 cups gingersnap crumbs
2 tablespoons brown sugar
1/4 teaspoon cinnamon
4 tablespoons of salted butter, melted (or if using unsalted butter, add 1/4 teaspoon salt)
bit of butter (about 1 tablespoon) for greasing the pan
9-inch pie plate for pie
9 or 10-inch springform pan for cheesecake (I've made a cheesecake in a cast iron skillet, so no problem if you do not have a springform pan!!)

1. Preheat oven to 325 degrees.
2. Melt butter in a saucepan over low heat. - do not let it scorch or brown.  OR Melt in microwave.
3. In a food processor, combine gingersnaps brown sugar, cinnamon, and salt until it feels sandy.  (I break the snaps in half while adding them to the processor.)  OR  If you do not have a food processor, break the cookies into pieces, put them in a large ziplock bag, and roll the heck out of them with a rolling pin.
4. For a food processor - Pour in melted butter and pulse several times until mixed.  For the ziplock bag technique - put crumbs in a mixing bowl and stir in the melted butter.
5. Putting the crust in the pan:
6. For a pie:  With clean hands, pat the crumb mixture into the bottom and up the sides of your 9-inch pie plate.  Then, with your thumb or a spoon, round out the area where the sides and bottom of crust meet. 
7. For a cheesecake:  No need to grease the pan. Press the cookie mixture into the bottom only of a 9 or 10-inch diameter springform pan. 
8. If pre-baking for a filling that will be baked.  Bake about 8 minutes in preheated 325 degree oven - do not over bake!  You just want it to bind together.
9. If baking for a filling that is no-bake, then bake for 10-12 minutes at 325 degrees until lightly browned.  Do not burn!
10. Let cool for 30 minutes to an hour before filling.