Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease bottom of 9-inch springform pan. prepare basic brownie mix as directed on package; pour batter evenly into springform pan. bake at 350°f 15 minutes. beat cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. pour over brownie layer. spoon melted chocolate over cream cheese mixture; cut through batter with knife several times for marble effect. bake at 350°f for 35 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. decorate with whipped cream and chocolate flakes.

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.