Sweet Monkey

Directions:
1. Combine crushed gingersnaps and melted butter in a small bowl and set aside.
2. Using a stand mixer with paddle attachment, beat cream cheese till smooth (appx 2 min). Add in powder sugar and vanilla extract and combine. Remove cream cheese mixture and put in a medium bowl, set aside. 
3. Using the same stand mixer bowl beat heavy whipping cream till stiff peaks form. Add chai spice and heavy whipped cream to cream cheese mixture and fold till smooth. 
4. Put gingersnap crust in a muffin pan lined with baking cups. Press down. Add appx 2-3 tbsp of cheesecake mixture on top of the ginger snap crust. I use an ice-cream scooper. Place in fridge overnight or for 6 hours to set. 
5. Spoon Petit Pot vanilla on top of the cheesecakes, top off with whip-cream, chai spice and cinnamon sticks for decoration. Enjoy!