My mom had a little get together for Halloween and to wish my grandpa luck as he is moving to South Padre Texas. I made this cheesecake for dessert.
The cheesecake is from Philadelphia Cream Cheese on KraftFoods.com.
18 OREO Cookies, finely crushed (about 1-1/2 cups) 2 Tbsp. butter or margarine, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 can (15 oz.) pumpkin 1 Tbsp. pumpkin pie spice 3 eggs
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set; cool slightly. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
I then melted 6 squares Bakers semi-sweet chocolate and then stired in about a 1/4 cup of whipping cream. Spread the chocolate over the cheesecake. Melt white chocolate and then place in a baggie and cut off the corner. Starting at the center of the cheesecake spiral the chocolate around the top of the cheesecake, then using a toothpick or knife pull the chocolate from the center to make spiderweb.