Spiderweb Pumpkin Cheesecake

Directions

1. 1
   Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
2. 2
   In a mixing bowl, beat cream cheese and sugars until smooth.
3. 3
   Add eggs; beat on low speed just until combined.
4. 4
   Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
5. 5
   Pour into crust.
6. 6
   Bake at 350° for 60-65 minutes or until center is almost set.
7. 7
   Cool on a wire rack for 10 minutes.
8. 8
   Combine topping ingredients; spread over filling.
9. 9
   Bake at 350° for 6 minutes.
10. 10
    Cool on a wire rack for 10 minute.
11. 11
    Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
12. 12
    Refrigerate overnight then remove from pan.
13. 13
    In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
14. 14
    Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°.
15. 15
    Immediately remove from the heat and stir.
16. 16
    Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
17. 17
    Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
18. 18
    Cool completely.
19. 19
    Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
20. 20
    Pipe 1-in. spiders onto parchment or foil; cool completely.
21. 21
    With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
22. 22
    Cut cheesecake; place a web on top of each slice and remaining spiders on the side.