Pulse gingersnaps in a food processor until they are fine crumbs. You should have 2 cups of cookie crumbs when done. Add melted butter and pulse until combined.

Spread evenly in a 10-inch springform pan. Press to completely cover bottom of the pan. Freeze until filling is ready.

Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. If the cream cheese was a little cold when you started it will stay lumpy when you add the other ingredients so make sure you beat it really well to warm it up in this step.

Add remaining ingredients and beat until everything is incorporated and smooth, stopping to scrape down the edges of the bowl a couple of time, about 3 minutes of beating total. Pour into the crust, smooth top, cover and refrigerate for at least 4 hours or overnight. You can also cover well and freeze until you're ready to serve. Transfer to the fridge to let thaw out a little, about an hour, before serving.