Preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil.

Make gingersnap cookie crumbs by processing cookies in a food processor.

Mix cookie crumbs, butter, and coconut oil in a bowl until crust holds together.

Press mixture into the prepared baking dish and bake for 10 minutes.

Let crust cool for 10 minutes before adding filling.

In a large bowl, mix all filling ingredients (except eggs) until smooth.

Add eggs one at a time, mixing on low speed until just combined.

Pour filling over crust and spread evenly.

Bake for 38-40 minutes until center is set.

Let cool, then refrigerate for at least 2 hours before cutting into bars.