Description

A show-stopping, creamy cheesecake with a buttery cookie crust and dramatic chocolate-spun spiderweb design—perfect for Halloween or anytime you want a whimsical, decadent dessert.

Ingredients

1½ cups chocolate sandwich cookie crumbs
½ cup unsalted butter, melted
24 oz full-fat cream cheese, room temperature
¾ cup granulated sugar
3 large eggs
½ cup sour cream
2 tsp vanilla extract
Pinch of salt
½ cup semisweet chocolate chips
2 tbsp heavy cream

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Instructions

Preheat oven to 325°F (160°C). Line the bottom of a 9″ springform pan with parchment paper.
Mix cookie crumbs with melted butter and press into the pan. Bake for 8–10 minutes and cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and salt until well combined.
Pour filling onto crust and bake for 50–60 minutes until the edges are set and the center slightly jiggles. Cool gradually, then chill for at least 4 hours.
Melt chocolate chips with cream. Transfer to a piping bag or zip-top bag with a small corner snipped.
Pipe concentric circles on the chilled cheesecake and drag a toothpick from the center outwards to create a spiderweb pattern.
Chill again to set the chocolate, then slice and serve.

Notes

Use a zip-top bag as a piping bag substitute for the spiderweb design.
To prevent cracks, bake in a water bath and cool slowly.
Graham crackers or ginger snaps can be used instead of chocolate sandwich cookies.
Cheesecake can be frozen for up to 2 months if wrapped tightly.