1Line bottom and sides of 11x7-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat whipping cream, butter, corn syrup, salt and gingerroot over medium heat to simmering, stirring often. Remove from heat; cover to keep warm.
2In 3-quart saucepan, cook sugar and water over medium heat until melted and amber in color. Remove from heat. Discard gingerroot from warm cream mixture. Slowly add cream mixture to melted sugar, stirring constantly with wire whisk. Cook over medium-high heat, stirring constantly to dissolve any hardened sugar. Boil uncovered about 36 minutes to 246°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
3Remove from heat; stir in crushed cookies. Immediately pour mixture into pan; sprinkle with crystallized ginger, pressing down slightly. Cool completely overnight. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Wrap caramels individually in waxed paper. Store up to 1 week.