Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. in medium bowl, combine crumbs, sugar and cinnamon. add melted butter. press down flat into a 9-in spring form pan. set aside. for filling: beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. add flour and vanilla. beat together until well combined. pour into crust. spread out evenly and place oven for 1 hour. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours. while cheesecake is cooling, place spices, sugar and heavy whipping cream in a cold mixing bowl and whip until firm peaks form. use star tip of decorator and star whipped topping around edges of cooled cheesecake. serve the rest on the side.

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.