Baking - Substitutions for a gingersnap crust
I suggest you look for a similar recipe that makes its crust from the crackers you have, then add ginger to that. The fat content (and therefore the fat you need to add) will vary, as will the sugar. I've done almost the opposite substitution on a chocolate cheesecake and could have been a bit more careful to get the texture right. 

I'm told Graham crackers are very suitable for a crust, certainly the nearest equivalents over here are, so it it just a matter of getting the substitution right.