Line a 7” push-bottom cake pan with a parchment paper round and grease the sides of the pan with butter. In a small bowl mix together cookie crumbs and melted butter. Spread crust mixture in the bottom of the pan and press down firmly and evenly. Place the pan into the freezer while mixing up the filling ingredients.
Add the yogurt, sugar, chai powder and salt. Mix until smooth and lump free. Add the egg yolks and whole egg one at a time. Stir after each addition just until they are mixed in. Do not beat or over-mix.
Spread the cheesecake filling evenly over the chilled crust and tap the pan on the counter several times to release any air bubbles. Cover the pan tightly with foil.
Optional step: In a small bowl, combine the sour cream and sweetener and whisk until smooth. Spread the mixture over the cheesecake in an even layer.
Just before serving dust the top of the cheesecake with a bit of cinnamon, if desired. Serve and enjoy!
If you are making this cheesecake in a 6" pan, increase the the cook time to 45 minutes.
A 6" round pan fits perfectly in a Mini 3qt Instant Pot! Since there is little room to spare, be sure place a foil sling around your pan to make it easier to put in and remove from the inner pot.