Chocolate Chai Cheesecake Recipe

1. Preheat the oven to 350 degrees F. Place a 9×13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.

Crust:

1. Combine the graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl, and mix well.

2. Spread the mixture evenly over the bottom and ½-inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.

3. Place crust in the preheated oven to melt the chocolate chips for about 3 to 5 minutes. Carefully spread the melted chocolate over the crust. Set aside.

Filling:

1. Place the semisweet chocolate chips in an oven-proof bowl, then heat in the oven for about 3 to 5 minutes or until melted. Stir well.

2. Add the cream cheese and sugar to the chocolate, then beat with an electric mixer until creamy. Stir in the vanilla extract.

3. Add the eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.

4. Bake on the middle rack of the oven, above the water-filled pan for about 40 to 50 minutes until the middle is set.

5. Remove the cheesecake from the oven and cool completely for about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.

Chai Ganache Topping:

1. Bring the cream to a boil in a small saucepan. Add tea bags and let steep for about 10 minutes until fragrant.

2. Squeeze the tea bags into the cream and discard. Add the chocolate chips; stir until melted and smooth.

3. Add the ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill for at least 1 hour until set.

4. Serve, and enjoy!