Created by Fizzybrat on May 29, 2019
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.