Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. bake for 5 minutes. beat cream cheese in a large mixing bowl until fluffy. gradually add brown sugar, the pumpkin, the vanilla, and the spices. add the eggs, one at a time, beating well after adding each one. add the salt, beating until creamy, then pour the mixture evenly into the prepared crust. bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly. transfer cheesecake to a wire rack and cool 10 minutes. run a sharp knife around the edges of the pan sides to loosen cheesecake. cool completely, cover and refrigerate overnight.

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.