Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. to make the crust: using a food processor, crush graham crackers into tiny crumbs. add sugars and pulse until combined. add butter and pulse until mixture begins to come together. press into bottom and up sides of a 9 inch glass pie plate. bake for 8-9 minutes, remove and allow to cool to room temperature. while crust is cooling, make the filling: using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar. fold in cool whip free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff. refrigerate for 30-60 minutes, the longer the better! remove from fridge immediately before serving.

Target recipe: combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and 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 vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired.