1/2 cup hot fudge dessert topping
1 (6 ounce) prepared chocolate crumb crust
2 (8 ounce) packages reduced fat cream cheese, softened
1/2 cup granulated sugar
1 teaspoon Chai Spice Blend
1 tablespoon pure vanilla extract
2 cups thawed frozen whipped topping

Spoon fudge into crust, spreading evenly to cover bottom and sides of crust. Set aside.

Beat cream cheese, sugar, spice blend and vanilla extract in large bowl with electric mixer until well blended and smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set.

Store leftover cheesecake in refrigerator.

Makes 8 servings.