Smart Cookie's Spiderweb Pumpkin Cheesecake

Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 10-inch springform pan with cooking spray and wrap the outside securely with heavy-duty aluminum foil. (5 minutes)

In a food processor, pulse the gingersnap cookies until they are reduced to fine crumbs. Transfer to a medium mixing bowl. (5 minutes)

In the same food processor bowl, pulse the pecan pieces until finely ground. Add the ground pecans to the cookie crumbs, then pour in the melted butter and mix thoroughly until well combined. (3 minutes)

Press the gingersnap-pecan mixture firmly into the bottom and halfway up the sides of the prepared springform pan to create a sturdy crust. (5 minutes)

Bake the crust in the preheated oven until it is golden brown around the edges, approximately 10 minutes. Remove from the oven and let cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C). (20 minutes)

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and creamy, stopping to scrape down the sides of the bowl as needed. This should take about 3 minutes. (3 minutes)

Add the eggs one at a time, beating just until each is combined and scraping the sides of the bowl after each addition. Stir in the vanilla extract. (3 minutes)

Divide the cream cheese batter in half, placing one half into a separate bowl. (2 minutes)

To the batter remaining in the stand mixer bowl, add the pumpkin puree and pumpkin pie spice. Mix until fully incorporated, creating the pumpkin-flavored batter. (2 minutes)

Transfer 1/4 cup of the plain batter into a piping bag or a plastic storage bag with a snipped corner. Spread the remaining plain batter evenly over the cooled pie crust. Then, gently spread the pumpkin cheesecake batter over the plain layer. (5 minutes)

Using the piping bag, pipe the reserved plain batter into 5 concentric circles on top of the cheesecake. Starting from the center, drag the tip of a toothpick or small knife outwards to the edge of the cheesecake, wiping the toothpick/knife clean between each pull, to create a visually stunning spider web effect. (10 minutes)

Place the springform pan inside a larger roasting pan. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. (5 minutes)

Carefully transfer the entire setup to the oven and bake until the edges of the cheesecake are set, the top is no longer shiny, and the center still has a slight jiggle, about 1 hour and 10 minutes. (70 minutes)

Turn off the oven and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes to allow it to cool gradually and prevent cracking. (30 minutes)

Remove the cheesecake from the oven and water bath. Run a thin knife around the edge of the cheesecake to prevent it from sticking to the pan. Cool on a wire rack for another 30 minutes. Then, cover loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. (6 hours)

Once thoroughly chilled, run a knife around the edge of the pan again. Carefully remove the sides of the springform pan. Slice and serve this exquisite Spiderweb Pumpkin Cheesecake to delighted guests!