Instructions

1. Preheat oven to 325F.
2. Combine all ingredients for crust.
3. Press firmly and evenly into ungreased 9-inch springform pan, about 1 inch up sides.
4. Place on baking sheet or wrap bottom of pan in foil.
5. Bake for 10 minutes, then cool.
6. Raise oven temp to 425F.
7. Place pan with water on bottom rack.
8. Beat cream cheese, sugar, flour, spices, chai and whiskey on low until smooth and fluffy. Scrape sides as needed.
9. Add eggs and beat until just blended.
10. Pour batter into pan and bake for 10 minutes.
11. Reduce heat to 250F and bake for 45–50 minutes, or until center of cake is nearly set. Lightly jiggle pan to test; outside 2-1/2 inches should be firm.
12. Turn oven off and prop door slightly open. Leave cheesecake inside to cool for as long as possible, at least 30–45 minutes. Remove and place on wire rack.
13. Carefully run sharp knife between cake and sides of pan before loosening from rim.
14. Cool completely before removing rim. Cover and chill for at least 4 hours, up to two days, before serving.