Ingredients
vegetable oil cooking spray,for greasing
18ozchocolate wafers
¼cupsugar,plus 2 tbsp more
6ozunsalted butter
1tspcoarse salt
4ozbittersweet chocolate,preferably 61%
½cupheavy cream
32ozcream cheese
5½cupssugar
¼tspcoarse salt
3tbspfresh lemon juice
1½cupsheavy cream
candy spiders,for garnish, optional
Preparation
Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl.
Pat mixture into the pan, pressing firmly into the bottom and all the way up to the sides. Cover, and refrigerate until ready to fill.
Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When the chocolate begins to melt, process until smooth.
Reserve 2 tablespoons of ganache for decorating, and spread the remainder evenly on the bottom and all the way up to the sides of the crust. Cover and refrigerate until ready to fill.
Beat cream cheese with a mixer on medium speed for about 3 minutes until fluffy. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat for about 3 minutes until very fluffy. Beat in lemon juice.
Whisk the cream until medium-stiff peaks form. Whisk ¼ of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream.
Pour filling into crust, and spread evenly. Gently tap the bottom of the pan on a counter to release air bubbles.
Transfer reserved ganache to a pastry bag fitted with a ¼-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about ½-inch apart.
Pull the tip of a paring knife in a gently curved line from the center of the spiral to the outer edge. Wipe knife clean and repeat every inch or so to form a web.
Cover, and freeze for at least 1 hour or overnight.
Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.
