The inspiration for this recipe came from a class I took at Culinaria that featured a pumpkin cheesecake with a pepparkakor crust. While I’m not a big fan of New York-style cheesecake custard or of pumpkin-flavored things, I loved the crust made from butter and pepparkakor crumbs. The warm spices used in the cookies (cardamom, cinnamon, and cloves) are also traditionally used in chai tea, so I wanted to try building a cheesecake around chai-infused cream.