• Gluten Free Graham Cracker Pie Crust:Preheat oven to 325° F.
• Using a fork, stir the crushed gingersnaps in with the melted butter until they hold together when pressed between your fingers. If the mixture is too dry, add another tablespoon of melted butter; if it is too wet, add more crushed gingersnaps or gfJules® Flour.
• If using, stir in the chocolate chips (I like using the Enjoy Life Mini Chips here because they aren’t so large that it makes the crust fall apart; if your chips are larger, pulse in a food processor to make them slightly smaller before mixing in).
• Press into the bottom of a lightly oiled springform pan, pie plate or mini tart pans. Bake in the oven for 10 minutes while preparing the filling. Remove to cool if still preparing filling.
• Vegan Cheesecake:For the cheesecake filling, blend the tofu, cream cheese, sour cream and gfJules Flour together until smooth, either in a food processor or blender.  Add the sugars and vanilla and mix well. If not using feathering technique, add pumpkin as well and blend.
• Pour into the prepared crust – only fill 2/3 of the pan; if there is extra filling, oil a small ramekin and pour remaining filling into the ramekin to bake.  Bake for 50 minutes, or until lightly browned and only slightly jiggy in the center.
• Mini tart pans need only cook for 25-30 minutes — test with a toothpick to ensure they are done.
• Remove to cool to room temperature before refrigerating. Serve cold.

To prepare with decorative feathered look, follow these instructions instead:

• Whip together all cheesecake ingredients except pumpkin. Pour out 1 1/4 cups of this mixture and set it aside in a separate bowl. Add pumpkin puree to the blender with remaining cream cheese mixture and blend until completely mixed.
• Once both mixtures are ready, pour pumpkin mixture on top of the crust. Add dollops or lines of the plain cream cheese mixture across the top of the pumpkin mixture. Using a butter knife cut into the top of the mixture by drawing lines down the length and then cross-wise across the pan. This will feather it through the pumpkin mixture.
• Bake for 50 minutes, or until lightly browned and only slightly jiggy in the center.
• Mini tart pans need only cook for 25-30 minutes.
• Remove to cool to room temperature before refrigerating. Serve cold.