I have a wonderful crust that I use for pumpkin cheesecake and for the frozen orange creamsicle pie that I make. I substitute Gingersnap cookies crushed up for the Graham cracker crumbs. In a pinch I have added ginger, cloves and cinnamon to the Graham crackers. To make the orange cream sickle pie, make the gingersnap crust. Spread 1pint orange sorbet into the crust and place in freezer to firm up.Repeat with 1 pint softened vanilla ice cream and after that another pint of orange sorbet and freeze. A wonderfully refreshing summer dessert. Also great with raspberry sorbet. My other go to crust for pies and cheesecakes is made with chocolate Graham crackers. You an also add cocoa to your regular crust mix.

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