• 2 T. cinnamon
• 1 T. black pepper
• 1 T. ground fennel
• 3 t. cardamom
• 2 t. ground ginger
• 2 t. nutmeg
• 1 t. ground cloves

For the crust:

• 9 Walnut Biscuits
• 3 T. sugar
• 2 t. chai spice

For the filling:

• 4 8-oz. packages of cream cheese
• 1 c. sour cream
• 1 1/4 c. sugar
• 1 T. vanilla

Make the chai spice: Combine 2 tbsp cinnamon, 1 tbsp black pepper, 1 tbsp ground fennel, 3 tsp cardamom, 2 tsp ground ginger, 2 tsp nutmeg, and 1 tsp ground cloves. Mix together.

Make the biscuit crust: Put the Walnut Biscuits into a food processor with 3 T sugar and 2 t chai spice. Blitz together.

Pour the mixture into a medium bowl and add in 6 T of melted butter, then mix. Press the crust into a springform pan, making sure to flatten the mixture. Bake at 325F for 15 minutes. Remove the crust from the oven and set onto a wire rack to cool.

Make the cheesecake filling: Put 4 8-oz. packages of cream cheese into a standing mixer with the paddle attachment and cream together. Add 1 cup of sour cream, 1 1/4 c sugar & 1 T vanilla, mix together until everything is combined.

Add in 4 eggs and 1 yolk, adding 1 at a time while mixing. Add in 2 T flour & 2 T chai spice. Mix together until fully combined.

Take out a large strainer & place it over the crust. Pour batter through the strainer.

Smooth out the top of the cheesecake and then wrap the springform pan with foil. Take out a large roasting pan and place the cheesecake in the pan. Pour enough water to go half way up the pan. Place the pan into the oven and bake at 325F for 1 hour & 10 minutes.

Turn off the oven but leave the cheesecake in the oven for 40 minutes with oven door slightly ajar.

Allow to fully cool on a wire rack before placing into the refrigerator overnight.

Remove cheesecake from the springform pan. Crumble up a handful of Walnut biscuits to scatter on top - then slice up & enjoy!