1. Coat bottom and side of a 9" (23 cm.) cake tin with unmelted butter. Keep aside.
2. Combine in a bowl cookie crumbs, salt, cinnamon and melted butter and mix well.
3. Press crumb mixture evenly on sides and bottom of the prepared cake tin. Put remaining crumbs into centre of the tin. Working from centre outwards, distribute crumbs to cover bottom with even layer. Press firmly against bottom.
4. Refrigerate crust for 30 minutes.