Chocolate Chai Cheesecake

Found this recipe and copied it down a while ago... finally got a chance to make it! Tweaked it a bit so it is easier to make, and unquestionably even yummier than the original. This is a show-stopper, super-rich chocolate lovers' dream dessert. The chai and rich chocolate flavors harmonize with one another perfectly. It's even better the next day!

Ingredients

• 1 ½ cups graham cracker crumbs
• 0.5 cup chocolate cookie crumbs
• 0.3333333333333333 cup melted butter
• 0.25 cup white sugar
• 0.5 teaspoon ground cinnamon
• 2 tablespoons miniature chocolate chips
• 1 cup semisweet chocolate chips
• 2 (8 ounce) packages cream cheese, at room temperature
• 0.75 cup white sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1 cup heavy cream
• 1 cup heavy cream
• 2 extra-strong chai tea bags (such as Stash or Twinings®)
• 1 cup semisweet chocolate chips
• 1 piece crystallized ginger, minced
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
2. Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
3. Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
4. Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
5. Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
6. Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
7. Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.