Preheat your oven to 375 degrees F and line an 8x8 in baking dish with parchment paper, foil or spray with a non-stick spray. Set aside.
In the pitcher of your food processor or blender, add the gingersnap cookies, sugar, cinnamon and sea salt. Pulse until the mixture becomes a coarse powder. You may need to do this in batches depending on how large your food processor is. Add the mixture to a bowl with the melted butter and mix to combine.
Pour the crust into your prepared dish and press firmly down in an even layer with your finger tips. Place in the oven and bake for 10 minutes. Remove from oven and set aside.
For the filling, combine the butter, brown sugar, granulated sugar, ginger, cinnamon and sea salt in a small saucepan over medium-low heat. Heat until butter has melted, whisking constantly. Remove from heat and stir in the vanilla extract. Set aside to cool for just a couple of minutes.
Pour the filling on top of the par-baked crust. Taking a rubber spatula, spread the filling so that it is even and covers the entire crust. Set aside.
In the bowl of your stand mixer, with paddle attachment fixed, combine the egg, egg yolk, sugar, cream cheese, and vanilla extract. Mix until smooth and creamy, approximately 1 minute. Fold in the crystalized ginger.
Scoop the cheesecake layer on top of the filling. Be very careful, as you spread the cheesecake layer over top the filling so that you don't mix the two. Spread into an even layer, so that it completely covers the filling. It should be thick.
Place the dish in the oven to bake for 15 minutes or until the cheesecake is set on top. Remove from oven and set aside to cool for an hour, then place in the fridge to chill for an additional hour. Cut into bars and serve!
You may store the cheesecake bars in an airtight container, in the fridge, for about a week. Enjoy!