Spiderweb Pumpkin Cheesecake

• 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

1. Preheat oven to 350F.
2. Mix baking crumbs and butter; press firmly onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
4. Add pumpkin, pumpkin pie spice and corn starch; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Pour over crust.
7. Bake 50 to 55 minutes or until centre is almost set; cool slightly.
8. Spread with sour cream.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Place chocolate and oil in small microwaveable bowl.
11. Microwave on MEDIUM 1 minute; stir until chocolate is completely melted.
12. Drizzle over cheesecake in spiral pattern.
13. Starting at centre of cheesecake, pull a toothpick through the lines to outside edge of cheesecake to resemble a spider's web.
14. Refrigerate at least 4 hours or overnight.
15. Store leftover cheesecake in refrigerator.

baking crumbs, butter, cream cheese, sugar, pumpkin, pumpkin pie spice, corn starch, eggs, sour cream, chocolate, oil

Taken from www.kraftrecipes.com/recipes/-46063.aspx (may not work)