Spiderweb Pumpkin Cheesecake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins In a medium bowl, combine chocolate wafer crumbs and melted butter. Press the mixture firmly onto the bottom of a 9-inch springform pan to create an even crust. (10 minutes)

Recipe View 15 mins In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating until just combined after each addition. Stir in the pumpkin puree and cornstarch until well incorporated. (15 minutes)

Recipe View 2 mins Pour the pumpkin cheesecake batter over the prepared chocolate wafer crust in the springform pan. (2 minutes)

Recipe View 55 mins Bake in the preheated oven for 50-55 minutes, or until the center of the cheesecake is just set but still slightly wobbly. (55 minutes)

Recipe View 4 hrs Remove the cheesecake from the oven and let it cool slightly. Spread the sour cream evenly over the top of the warm cheesecake. Allow the cheesecake to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully. (4+ hours)

Recipe View 5 mins Once the cheesecake is chilled, melt the semi-sweet chocolate and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and completely melted. (5 minutes)

Recipe View 5 mins Transfer the melted chocolate to a piping bag or a small plastic bag with a tiny corner snipped off. Drizzle the chocolate onto the sour cream topping in a spiral pattern, starting from the center and working your way outwards. (5 minutes)

Recipe View 5 mins Using a toothpick or skewer, gently draw a line outward from the center of the cheesecake to the edge, creating a 'web' effect. Repeat this process around the entire cheesecake. (5 minutes)

Recipe View 5 mins Carefully remove the sides of the springform pan. Slice and serve chilled. Enjoy your spooky spiderweb pumpkin cheesecake! (5 minutes)