Gingersnap Cookie Cheesecake Crust

Submitted by Chef #1051101

"An excellent way to use extra ginger snaps! Very simple too..."

 

• Ready In: 20mins
• Ingredients: 2
• Serves: 10

ingredients

• 2 cups gingersnap cookies, finely crumbled
• 6 tablespoons unsalted butter, melted

directions

1. Preheat oven to 350°F
2. Stir cookie crumbs and butter in medium bowl until evenly moistened.
3. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan.
4. Bake crust until deep golden, about 12 minutes.
5. Cool completely.
6. Now you can put in whatever cheesecake filling you like!