How To Make Pumpkin Chai Cheesecake - Best Recipe | Charleston Magazine

Ingredients

• 1½ cups Biscoff cookie crumbs (23 cookies)
• 6 Tbs. unsalted butter, melted
• 2 Tbs. ground cardamom
• 1 Tbs. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. ground cloves
• 4 (8-oz.) blocks cream cheese, softened
• 1½ cups firmly packed light brown sugar
• 1 (15-oz.) can pumpkin (not pumpkin pie mix)
• 1/4 cup sour cream
• 5 large eggs, room temperature
• 2 Tbs. cornstarch
• 1/4 tsp. table salt
• 1 Tbs. vanilla extract
• 2 cups whipping cream
• 2 Tbs. granulated sugar
• 1 Tbs. spice mixture (reserved from making filling)
• 1 tsp. vanilla extract