1. Crush the gingerbreads in a food processor (if you don't have one, for example, in a freezer bag and roll over them with a rolling pin).
2. Melt butter.
3. Mix together the crushed gingerbreads, cream cheese, condensed milk, and melted butter in a bowl.
4. Place the prepared mixture on some base with parchment paper and a cake ring/form on top.
5. I used an 18x18 cm rectangular form without a bottom. You can also use a round form or a rectangular one of a different size.
6. Press the mixed gingerbread mixture evenly into the form.

Ps! Since I originally had other plans for this recipe, I let the pressed mixture sit in the fridge for a couple of hours, cut it into pieces, and then dipped each bite individually in chocolate and decorated it right away.

But simpler and faster is if you immediately cover the pressed mixture in the form with melted chocolate, decorate it right away (the powder won't stick to hardened chocolate later), and then cut it into pieces later. 

• Melt the chocolate in a double boiler or microwave and add a spoonful of coconut oil or vegetable oil. This keeps the glaze softer and easier to cut.
• Pour the chocolate over the gingerbread mixture and spread it evenly. 
• Sprinkle some favorite freeze-dried berry crumbs over the chocolate.
• Pane külmkappi 1-2ks tunniks hanguma.
• Remove the form and cut into small bite-sized pieces. Use a sharp, hot knife for this (dip the knife through hot water and wipe dry with a paper towel). I cut it into 36 pieces.
• I like grabbing these straight from the fridge :).