Spiderweb Pumpkin Cheesecake

Step 1: Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.

Step 2: In a mixing bowl, beat cream cheese and sugars until smooth.

Step 3: Add eggs; beat on low speed just until combined.

Step 4: Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.

Step 5: Pour into crust.

Step 6: Bake at 350° for 60-65 minutes or until center is almost set.

Step 7: Cool on a wire rack for 10 minutes.

Step 8: Combine topping ingredients; spread over filling.

Step 9: Bake at 350° for 6 minutes.

Step 10: Cool on a wire rack for 10 minute.

Step 11: Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

Step 12: Refrigerate overnight then remove from pan.

Step 13: In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.

Step 14: Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°.

Step 15: Immediately remove from the heat and stir.

Step 16: Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.

Step 17: Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs

Step 18: Cool completely.

Step 19: Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.

Step 20: Pipe 1-in. spiders onto parchment or foil; cool completely.

Step 21: With remaining melted chocolate, pipe two or three dots on each web; attach spiders.

Step 22: Cut cheesecake; place a web on top of each slice and remaining spiders on the side.