Chai Cheesecake with Pumpkin Butterscotch Sauce

Crust

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

Chai Cream

• 500 gms cream cheese softened, 1.1 lbs
• 170 gms caster sugar
• 3 tsp gelatine dissolved in 60 ml (1/4 cup) boiling water
• 240 ml cream whipped, 1 cup
• 2.5 tsp chai masala spice mix

Pumpkin Butterscotch Sauce

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