Leftover Halloween Candy-Bottom Cheesecake

Instructions

• Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) springform pan with cooking spray.
• Make the cookie base: Chop the candy into bite-size pieces, then transfer to a medium bowl and set aside.
• In a large bowl, whisk together the brown sugar and granulated sugar. Add the butter and cream with an electric hand mixer until fluffy.
• Add the egg, vanilla, salt, and baking soda and mix with a rubber spatula to combine.
• Fold in the flour just until smooth, then add the candy pieces and fold to incorporate.
• Transfer the dough to the prepared springform pan and pat down in an even layer. Refrigerate until ready to use.
• Make the cheesecake filling: In a large bowl, combine the cream cheese and sugar. Beat with an electric hand mixer until smooth.
• Add the salt, vanilla, and eggs and beat to combine.
• Pour the filling over the chilled base and smooth the top.
• Bake 35-40 minutes, until the sides are golden but the center still jiggles slightly. Let cool to room temperature.
• Drizzle chocolate syrup in a spiral pattern over the cheesecake. Using a toothpick, draw lines outward from the center to create a spiderweb pattern.
• Un-mold the cheesecake, then slice and serve.
• Enjoy!