- PREP 20 mins
- COOK 50 mins
- READY IN 1 hr 40 mins
Ingredients:
-1 1/4 cups
chocolate wafer crumbs
-1/4 cup
butter, melted
-3 (8 ounce) packages
cream cheese, softened
-3/4 cup
white sugar
-3
eggs
-1 1/2 cups
canned pumpkin pie filling
-1 tablespoon
cornstarch
-1 cup
sour cream
-2 (1 ounce) squares
semisweet chocolate
-2 teaspoons
vegetable oil
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
- Bake in preheated oven until center is just set, 50 to 55 minutes.
- Spread sour cream over top of warm cheesecake; let cool.
- Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.
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