Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 5 ingredients, mix well. firmly press mixture into a 9 inch springform pan. combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl; mix well and set aside. beat cream cheese with an electric mixer until light and fluffy. gradually add 1/4 cup plus 2 tablespoons sugar, mixing well. add egg, egg yolk, and whipping cream, beating well. add cornstarch and flavorings; beat until smooth. add pumpkin mixture; mix well. pour into prepared pan. bake at 350 degrees for 50-55 minutes. (center may be soft but will firm when chilled) let cool on a wire rack; chill thoroughly. garnish with whipped cream, if desired.

Target recipe: heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers.