Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. wrap the outside of a 9 inch springform pan with tin foil. mix crumbs, butter and sugar in a bowl. press mixture on the bottom and up the sides of the pan. bake 5 minutes, remove from oven. with a mixer combine cream cheese and sugar. add pumpkin, eggs, vanilla and spices. pour into crust and bake for 1 hr and 5 minutes until center is set. cool on a rack and refrigerate for 6 hrs or overnight. run a spatula around the edge of pan, remove sides. garnish with pecan halves.

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.