Line 2 6-ounce ramekins with foil and coat with cooking spray.
Place gingersnaps in a mini food processor.
Process until finely ground.
Drizzle in oil and stir with a fork to combine.
Divide the mixture between the prepared ramekins and press down with the back of a spoon.
Add egg and beat well.
Divide the batter between the ramekins.
Place the ramekins in a small roasting pan.
Add hot water to the roasting pan to come halfway up the sides of the ramekins.
Carefully transfer to the oven; bake until the centers of the cheesecakes are set, about 40 minutes.
Lift the cheesecakes out of the ramekins and peel away the foil before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
