Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. in medium bowl, combine crumbs, sugar and cinnamon. add melted butter. press down flat into a 9-in spring form pan. set aside. for filling: beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. add flour and vanilla. beat together until well combined. pour into crust. spread out evenly and place oven for 1 hour. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours. while cheesecake is cooling, place spices, sugar and heavy whipping cream in a cold mixing bowl and whip until firm peaks form. use star tip of decorator and star whipped topping around edges of cooled cheesecake. serve the rest on the side.

Target recipe: combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 15 minutes. combine cream cheese, granulated sugar and 2 t flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and rum; mix well. pour over crust. cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. stir in raisins, nuts and oats. sprinkle over cream cheese mixture. bake at 350 degrees f., 50 minutes. loosen cake from rim of pan; cool before removing rim of pan.