Spiderweb Pumpkin Cheesecake - cooking recipe

Ingredients

1 3/4 cups chocolate cookie crumbs
1/4 cup butter, melted
Filling
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
Topping
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
Garnish
1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 ounces semisweet chocolate, melted

Preparation

Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
In a mixing bowl, beat cream cheese and sugars until smooth.
Add eggs; beat on low speed just until combined.
Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
Pour into crust.
Bake at 350\u00b0 for 60-65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Combine topping ingredients; spread over filling.
Bake at 350\u00b0 for 6 minutes.
Cool on a wire rack for 10 minute.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight then remove from pan.
In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350\u00b0.
Immediately remove from the heat and stir.
Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
Cool completely.
Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
Pipe 1-in. spiders onto parchment or foil; cool completely.
With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
Cut cheesecake; place a web on top of each slice and remaining spiders on the side.