Ingredients

• 1.25 cups chocolate wafer crumbs
• 0.25 cups butter , melted
• 3 , 8 ounce
• 0.75 cups white sugar
• 3 eggs
• 1.5 cups canned pumpkin pie filling
• 1 tablespoon cornstarch
• 1 cup sour cream
• 2 , 1 ounce
• 2 teaspoons vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
3. 3 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.
4. 4 Bake in preheated oven until center is just set, 50 to 55 minutes.
5. 5 Spread sour cream over top of warm cheesecake; let cool.
6. 6 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.

Nutrition per serving