2 8-ounce packages cream cheese, room temperature
1 cup brown sugar
1/3 cup plus 2 Tablespoons chai tea liquid concentrate
2/3 cup heavy whipping cream
1 14-ounce bag Stauffer’s Ginger Snaps
¾ cup jarred caramel sauce
Beat the cream cheese and brown sugar together until smooth in the bowl of a stand mixer fitted with the paddle attachment. Once combined, with the mixer running on low speed, slowly pour 1/3 cup of the chai tea liquid concentrate and the heavy whipping cream and beat until thoroughly mixed.
In a small bowl, stir together the remaining 2 Tablespoons chai tea liquid concentrate and the caramel sauce.
Using a 9-inch springform pan, lay about 14 cookies over the bottom of the base covering it as much as possible. You may need to break a few cookies in half to cover the bottom of the pan evenly. Pour ¼ of the cream cheese mixture over the cookie layer, and using an offset spatula, spread the cream cheese mixture in an even layer covering the entire surface. Drizzle 2 Tablespoons of the caramel sauce over the cream cheese layer. Repeat these steps three more times.
Tightly wrap the pan with saran wrap and place in the fridge overnight.
When ready to serve, cut the icebox pie into slices and drizzle each piece with some of the remaining caramel sauce.