This is probably one of the lightest and easiest cheesecake I ever made, with the exception of the Japanese Cotton Cheesecake.
6 Indian Spiced Chai tea bags
16 oz. containers cream cheese, softened
½ c. water
½ c. sugar
9-inch graham cracker pie crust
Place the six Indian Spiced or Indian Mocha Chai tea bags in a cup with ½ cup boiling water. Let steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Blend well with an electric mixer. Add eggs and mix again until blended smooth. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator approximately 3 hours or overnight.