Spiderweb Pumpkin Cheesecake

Spiderweb Pumpkin Cheesecake

    * 1 3/4 cups chocolate wafer crumbs (about 28 wafers)

    * 1/4 cup butter or margarine, melted

    * 3 packages (8 ounces each) cream cheese, softened

    * 3/4 cup sugar

    * 1/2 cup packed brown sugar

    * 3 eggs

    * 1 can (15 ounces) solid-pack pumpkin

    * 2 tablespoons cornstarch

  

    * 3 teaspoons vanilla extract

    * 1 1/2 teaspoons pumpkin pie spice

    * 2 cups (16 ounces) sour cream

    * 3 tablespoons sugar

    * 2 teaspoons vanilla extract

    * 1 cup sugar

    * 1/8 teaspoon cream of tartar

    * 1/3 cup water

    * 4 squares (1 ounce each) semisweet chocolate, melted

    1.   Combine wafer crumbs and butter; press onto the bottom and 1 inch up the sides of a greased 10-inch springform pan. Set aside.

    2.  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. Place

    on a baking sheet. Bake at 350°F for 60-65 minutes or until center is

    almost set. Cool on a wire rack for 10 minutes.

   3.   Combine topping ingredients; spread over filling. Bake at 350 F 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.

    Remove sides of pan; set aside.

    4.   For spiderwebs, draw six 3 x 2-inch half circles on two sheets of

    parchment paper on top; tape both securely to work surface.

    5.   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 F. 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.

    6.    Using a spoon or meat fork, carefully drizzle syrup over half-circle

    outlines and inside the outlines to form spiderwebs; reheat syrup if

    needed. Cool completely.

    7.  Place melted chocolate in a resealable plastic bag; cut a small hole in

    a corner of bag. Pipe 1-inch spiders onto parchment or foil; cool

    completely. With remaining melted chocolate, pipe two or three dots on

    each web; attach spiders.

    8.  Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

  

   Editor's note: We recommend that you test your candy thermometer

    before each use by bringing water to a boil; the thermometer should read 212 F. Adjust your recipe temperature up or down based on your test.