Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare crust as follows. mix crumbs, ground walnuts, and melted butter together. press evenly into bottom and 1 inch up side of 9-inch springform pan. bake in preheated 350 degree oven for about 8 minutes, or until light brown. cool on wire rack. prepare filling as follows. beat softened cream cheese and sugar until blended well. add eggs and pumpkin and beat until blended. add spices and grated lemon peel and mix well. pour into crust and bake about 1 hour 15 minutes or until cheesecake is set. cool on wire rack until room tempurature then chill 3-4 hours in refrigerator. remove side of pan. garnish with whip cream, walnut halves, and lemon slices, 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.