Preheat oven to 350º.

In a large mixing bowl, whisk together gingersnap crumbs, graham crackers crumbs, brown sugar, ground ginger, flour, and salt until well combined. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add very small amount of cold water, up to 1 tablespoon, and remix to combine.

In a parchment lined 9" springform pan. Press mixture into the bottom and about halfway up the sides of the springform pan.

Bake in middle of oven on a 1/2 sheet pan. 8-10 minutes or until fragrant. Remove from oven and place on pie rack to cool completely. May be refrigerated overnight.