Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: combine graham cracker crumbs, butter and sugar in a med. bowl. press onto bottom and 1" up side of 9" springform pan. bake in preheated 350 degree oven for 6-8 min. do not allow to brown. cool on wire rack for 10 min. cheesecake: beat cream cheese and sugars in large mixer bowl until fluffy. beat in eggs, pumpkin and milk. add cornstarch, cinnamon and nutmeg. beat well. pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly. topping: combine sour cream, sugar and vanilla in med. bowl. spread over surface of warm cheesecake. bake for an additional 5 min. cool on wire rack. chill for several hours or overnight. remove side of springform pan before serving.

Target recipe: preheat oven to 325. line baking dish with parchment paper and spray lightly with non-stick cooking spray. set aside. melt butter and chocolate in medium saucepan over low heat until smooth. whisk together6 eggs, brown sugar, 3/4 cup splenda. add chocolate mixture, 3 tsp vanilla, salt, flour and cocoa. beat until smooth pour mixture into pan. set aside. beat cream cheese with electric mixer on medium until fluffy (about 3 minutes). add remaining 2 eggs, 1/4 cup splenda and cornstarch and mix until combined. pour mixture over brownie mix. combine jam and pumpkin butter. drop spoonfuls over cream cheese mixture and swirl around with a knife. bake in oven for 40-50 minutes.