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 350°f mix gingersnap crumbs and margarine and press into the bottom of a springform pan. wrap outside of pan with foil and let chill in refrigerator. in food processor or high-speed blender, combine all soy cream cheese with silken tofu and blend until smooth. add remaining ingredients, blending briefly after each addition. pour into springform pan. place springform pan inside a large, deep baking dish. fill the baking dish with hot water, taking care not to disturb the springform, and transfer to oven. bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour. remove both pans and transfer springform to refrigerator. chill, covered, for at least 3 hours.