Best Bites: Spider Web Pumpkin Cheesecake

Ingredients: 1-1/4 cups Oreo Baking Crumbs 1/4 cup butter or margarine, melted 3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened 3/4 cup sugar 1 can (29 oz/822g) pumpkin 1 tsp. pumpkin pie spice 1 Tbsp. corn starch 3 eggs 1 cup sour cream 2 oz. Baker's Semi-Sweet Chocolate 2 tsp. oil Directions: Preheat oven to 350°F. Mix baking crumbs and butter; press firmly onto bottom of a 9-inch springform pan. Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add pumpkin, pumpkin pie spice, and corn starch; mix well. Add eggs, 1 at a time, mixing at low speed after each addition just until blended. Pour over crust. Bake 50 to 55 minutes or until center is almost set; cool slightly. Spread with sour cream. Loosen cake from rim of pan; cool before removing rim of pan. Place chocolate and oil in a small microwaveable bowl. Microwave on MEDIUM 1 minute; stir until chocolate is completely melted. Drizzle over cheesecake in a spiral pattern. Starting at the center of the cheesecake, pull a toothpick through the lines to the outside edge of the cheesecake to resemble a spider's web. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.