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1
Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
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2
Cool.
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3
Preheat oven to 350 degrees.
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4
Mix together crust ingredients.
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5
Press well into the bottom of a greased 9-inch springform pan.
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6
Bake for 12 minutes.
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7
When you take pan out of the oven, reduce heat to 290 degrees.
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8
Beat cream cheese with mixer until smooth.
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9
Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
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10
Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
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11
Add eggs, stir by hand until just incorporated.
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12
Pour into springform pan, sprinkle a little cardamom on top.
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13
Put a baking dish with 1 inch water in the bottom of your oven.
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14
Cook cheesecake on middle rack for 55 minutes.
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15
Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
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16
Close it back up and let it go for another 55 minutes.
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17
Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
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18
Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
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19
When cold, you can freeze it for longer storage.
