Combine the graham cracker crumbs with melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake at 180°C/350°F for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2-3 minutes. Add lemon juice and mix until well combined, brightening the mixture.
In a separate bowl, whip the chilled heavy cream until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.
Once chilled, melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring in between until smooth. If the chocolate is too thick, add a teaspoon of vegetable oil to loosen it slightly.
Divide the melted chocolate into two bowls. Color one with black gel food coloring to achieve a spooky, dark web look. Mix thoroughly until the color is evenly distributed.
Pour the dark chocolate (or colored chocolate) over the chilled cheesecake, spreading it evenly with a spatula. Let it sit for 15 minutes to set and become glossy.
Transfer the remaining melted chocolate to a piping bag fitted with a small round tip. Starting from the center of the cheesecake, pipe concentric circles outward to create a web pattern.
Using a toothpick or skewer, gently drag from the center outward through the web lines to create the spiderweb effect. Repeat from different angles for a full web look.
Refrigerate the cheesecake for another 30 minutes to allow the web to set completely. Optionally, dust with powdered sugar or edible glitter for extra flair.
Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy the rich, creamy texture with the striking web design on top!
