VANILLA CHAI CHEESECAKE

Steps:

• Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
• Cool.
• Preheat oven to 350 degrees.
• Mix together crust ingredients.
• Press well into the bottom of a greased 9-inch springform pan.
• Bake for 12 minutes.
• When you take pan out of the oven, reduce heat to 290 degrees.
• Beat cream cheese with mixer until smooth.
• Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
• Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
• Add eggs, stir by hand until just incorporated.
• Pour into springform pan, sprinkle a little cardamom on top.
• Put a baking dish with 1 inch water in the bottom of your oven.
• Cook cheesecake on middle rack for 55 minutes.
• Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
• Close it back up and let it go for another 55 minutes.
• Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
• Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
• When cold, you can freeze it for longer storage.