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eat the Oven:
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Prepare a large roasting pan that will fit your springform pan comfortably. If you’re concerned about water seeping into your springform pan, wrap the outer edges of the pan with heavy-duty aluminum foil.
Prepare the Crust:
Pulse 44 ginger snaps in a food processor until they turn into fine crumbs.
In a small bowl, mix the ginger snap crumbs, melted butter, and pumpkin spice extract until well combined.
Press the crust mixture evenly over the bottom of the springform pan.
Spread the 20 broken cookie chunks evenly over the crust to add texture.
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