Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the crust: mix crumbs with 1 tablespoon sugar and the melted butter until blended. press onto bottom of 8 or 9 inch springform pan; chill. for the filling: beat cream cheese and 3/4 cup sugar until well blended. beat in pumpkin, spices and salt. add eggs one at a time, beating well after each. pour into prepared crust. bake in preheated 350 degree oven 50 minutes. remove cake; raise oven temperature to 400 degrees. mix well sour cream, remaining 1/4 cup sugar and the vanilla and spread over filling. bake 8 minutes. cool cake on rack. remove sides of pan; chill cake. serving suggestion: before serving, top with whipped cream and sprinkle with toasted, sliced almonds.

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.