Place the gingersnaps in a large ziploc bag, seal it, and use a rolling pin to roll over them until they are fine crumbs.

In the bowl of a stand mixer or with a hand mixer add the remaining ingredients.

Using the whisk attachment, beat the cheesecake mixture until it is smooth.

In 4 (4 ounce) jars layer the crushed gingersnaps and cheesecake (about 2 tablespoons of each per layer).

Chill in the refrigerator for an hour before serving.