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 degrees fahrenheit. mix "cream cheese," sugar, vanilla, and arrowroot powder/cornstarch. add "sour cream" and mix. mash or blend pumpkin into mixture (blending will make for a smoother texture, but is not necessary. just mash really well with fork or potato masher if you don't have a blender or food processor.) add cinnamon, ginger, and cloves; mix. pour into graham cracker crust. bake for 35-40 minutes until top is lightly "toasted" or browned. refrigerate for 6 hours or overnight until chilled and firm. serve plain or garnish with vegan whipped topping+cinnamon and enjoy!