Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325°f over hot, not boiling water, combine chocolate chips, 1/2 cup sugar and coffee. heat until smooth. remove; set aside. combine wafer crumbs and butter. press firmly onto bottom and up sides of 10-inch springform pan. in bowl, beat cream cheese until fluffy. gradually beat in 3/4 cup sugar. mix in sour cream and vanilla. add eggs, one at a time. beat well before adding the next one. divide batter in half. stir melted chocolate into 1/2 of the batter. pour into pan. cover with plain batter. with a knife, stir chocolate batter through making a marble effect. cook 50-60 minutes. refrigerate.

Target recipe: crust: mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl. press onto bottom of 8 or 9 inch springform pan. filling: beat cream cheese in large mixing bowl until smooth. add sugar, the remaining 3 tablespoons flour, ginger, and vanilla. beat on high until smooth. add eggs all at once. beat on low until combined. stir in cream. measure 2 cups of filling, set aside. to remaining mixture add pumpkin, sugar and spices. spoon plain cream cheese mixture into pan. carefully spoon pumpkin mixture over plain. use a spatula to gently swirl batters, do not disturb crust. bake in 350f for 50-55 minutes.