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 400. to prepare crust, place wafers in a food processor; pulse 2-3 times or until finely ground. add butter; pulse 10 times or until mixture resembles coarse meal. firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. bake at 400 for 10 minutes; cool on wire rack. reduce oven temperature to 325. to prepare filling, beat cheeses with a mixer at high speed until smooth. add ingredients sugar-vanilla, beating well. add eggs, one at a time, beating well after each. add pumpkin; beat well. pour cheese mixture into crust, bake at 325 for 1.5 hours or until almost set. remove from oven, run a knife around outside edge. cool to room temp., cover and chill for at least 8 hours.