Add the granulated sugar to a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is completely melted and turns a deep amber color. This will take 5-10 minutes depending on your stovetop.

Remove from the heat and carefully whisk in the butter. It will bubble viciously.

Whisk in the vanilla, salt, and chai spice. Transfer to a heatproof bowl or jar and let cool to room temperature before covering and chilling in the refrigerator.

Add the gingersnaps to a food processor and pulse to a fine crumb.

Transfer the crumbs to a bowl and stir in the melted butter until evenly combined. Set aside.

Add the Greek yogurt, vanilla, and salt. Beat until fully combined and smooth.

Gently fold the whipped cream into the cheesecake mixture with a rubber spatula until smooth and no streaks remain. Be careful not to overmix and deflate the whipped cream.

Add a layer of gingersnap crumbs to the bottom of a pie dish or square pan.

Spoon a layer of cooled chai caramel over the crumbs, followed by a layer of cheesecake filling. Spread the filling into a smooth layer with an offset spatula.

Repeat with the remaining crumbs, caramel, and cheesecake filling, finishing with gingersnap crumbs and caramel.

Cover tightly with plastic wrap and refrigerate overnight, or until completely chilled and set.

Scoop into bowls and serve cold.