Chai Swirl Cheesecake Bars

Preheat oven to 350°F. Combine graham cracker crumbs, butter, salt, and 1/2 cup of the sugar in a medium bowl. Press crumb mixture into bottom of a lightly greased (with cooking spray) 8- or 9-inch square pan or baking dish. Bake in preheated oven for 9 minutes. Cool completely on a wire rack, about 30 minutes. 

Beat together cream cheese, vanilla, and remaining 1/2 cup sugar with an electric mixer on medium speed just until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Reserve 1/2 cup of the batter in a glass measuring cup. Pour remaining batter over cooled crust.

Gradually stir in chai tea mix into reserved batter to combine. Dollop chai batter over vanilla-cream cheese batter, and gently swirl with a knife, being careful not to press into crust layer.

Bake at 350°F until almost set, 20 to 25 minutes. Cool completely on a wire rack, about 1 hour. Cover and chill at least 1 hour before serving.