- 1 1/2 cups gingersnap cookie crumbs
- 5 tablespoons unsalted butter, melted
- 1/3 cup white sugar
- 1/8 teaspoon salt
- Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.