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1
mix pumpkin with 1/2 cup sugar.
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2
Cream sugar and cream cheese until smooth.
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3
Add heavy cream and mix well.
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4
Add minced orange and lemon rinds and salt.
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5
Grease a 10 inch springform pan and coat with layer of graham wafer crumbs.
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6
Pour cheesecake mixture into prepared pan and swirl with canned pumpkin mixture.
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7
Set in pan of water and bake in 300F oven for an hour.
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8
Cool cooked cheesecake and chill.
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9
Meanwhile, bring cream to a boil and add chopped chocolate.
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10
Stir until chocolate is melted.
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11
Spread over cooled cheesecake.
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12
Refrigerate until served.
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13
Note: To make a spider web design, make a thin white icing (powdered sugar and egg white mixed to the consistency of heavy cream) and, starting at center of cheesecake, pipe a continuous spiral to the outer edge of the cake (practice on the counter first).
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14
Pull a knife point from the center out through the white lines, dividing the cake into sixths.
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15
Then reverse the procedure between the lines, pulling the knife from the outer edge to the center of the cake.
