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1
Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
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2
In a mixing bowl, beat cream cheese and sugars until smooth.
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3
Add eggs; beat on low speed just until combined.
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4
Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
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5
Pour into crust.
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6
Bake at 350u00b0 for 60-65 minutes or until center is almost set.
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7
Cool on a wire rack for 10 minutes.
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8
Combine topping ingredients; spread over filling.
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9
Bake at 350u00b0 for 6 minutes.
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10
Cool on a wire rack for 10 minute.
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11
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
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12
Refrigerate overnight then remove from pan.
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13
In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
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14
Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350u00b0.
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15
Immediately remove from the heat and stir.
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16
Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
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17
Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
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18
Cool completely.
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19
Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
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20
Pipe 1-in. spiders onto parchment or foil; cool completely.
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21
With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
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22
Cut cheesecake; place a web on top of each slice and remaining spiders on the side.
