• 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). 

For the Crust

• Mix cookie crumbs and 2 Tbsp. butter
• press firmly onto bottom of pan. Set aside.

For the Cheesecake

• 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. 
• Carefully spread sour cream over top of cheesecake. 
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Let's Decorate!

• Place chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.
• stir until chocolate is completely melted. 
• Drizzle over cheesecake in spiral pattern. 
• Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. 
• Refrigerate 4 hours or overnight. 
• Store leftover cheesecake in refrigerator.