Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until resembling wet sand. Press into the bottom of a 9-inch springform pan. Bake for about 10 minutes until set and lightly golden. Allow to cool for a few minutes while preparing the filling.

In a large bowl, beat room-temperature cream cheese and sugar with a hand mixer until smooth and creamy (2-3 minutes). Gradually add eggs, mixing one at a time. Add vanilla extract and mix for another minute, ensuring there are no lumps.

Divide the cheesecake filling into two bowls. Color one portion black or dark brown using food coloring. Leave the other portion plain.

Pour the plain cheesecake filling over the cooled crust, spreading evenly. Spoon dollops of the colored filling on top and use a toothpick to swirl into the white layer, creating a spiderweb pattern. Bake for 55-60 minutes, until edges are set but center is slightly jiggly.

Once baked, turn off the oven and crack the door open slightly. Let cheesecake cool gradually for about 1 hour, then transfer to counter to cool completely. Refrigerate for at least 4 hours, ideally overnight, to set.

Remove cheesecake from the springform pan. Drizzle dark chocolate ganache over the top. Add candy decorations like gummy spiders or black sprinkles. Serve chilled with a drizzle of berry sauce if desired.