1. Prepare the brown butter graham cracker crust by crushing graham crackers into fine crumbs. Melt the butter until golden and aromatic, then mix with the crumbs and brown sugar until it resembles wet sand. Press this mixture firmly into the base of a baking dish in an even layer.
2. Infuse the cream for the cheesecake filling by heating half-and-half in a saucepan. Add chai tea bags and let them steep to infuse flavors deeply. Remove the tea bags once cooled and set the infused cream aside.
3. Craft the cheesecake filling by beating cream cheese in a large bowl until smooth. Add the chai-infused cream, brown sugar, cornstarch, sour cream, and a pinch of cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Mix until well combined.
4. Incorporate the eggs into the cheesecake mixture, adding one at a time and mixing gently after each addition. Avoid overmixing to maintain the creamy texture of the cheesecake. Adjust spices as needed to balance flavors.
5. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Preheat the oven to 350°F (175°C).
6. Bake the cheesecake bars in the preheated oven for 40-45 minutes, until the center is slightly jiggly.
7. Allow the cheesecake bars to cool completely at room temperature before refrigerating for at least 4 hours or overnight for the best results.
8. Once fully set, cut the chilled cheesecake into bars and serve. For added variations, drizzle caramel sauce, add fruit swirls, or sprinkle seasonal toppings for enhanced flavor.
9. Store leftover cheesecake bars in an airtight container in the fridge for up to 4 days, or freeze individually wrapped bars for up to two months. Thaw frozen bars in the refrigerator before serving.