Chai Cheesecake with Pumpkin Butterscotch Sauce

Crust

• 150 gms – 1 ¼ cup amaretti cookie crumbs
• 80 gms – 1/3 cup butter melted

Chai Cream

• 500 gms – 1.1 lbs. cream cheese softened
• 170 gms – ¾ cup caster sugar
• 3 tsp gelatine dissolved in 60 ml – ¼ cup boiling water
• 240 ml – 1 cup cream whipped
• 2.5 tsp chai masala spice mix

Pumpkin Butterscotch Sauce

• 250 gms – 9 oz. pumpkin thinly sliced
• 50 gms – ¼ cup sugar
• 300 ml – 1 ¼ cup cream
• 225 gms – 1 1/8 cup brown sugar
• 80 gms – 1/3 cup butter
• ¾ tsp vanilla extract
• 1/3 cup almonds toasted