Gluten Free Pumpkin Cheesecake

For the crust 1 1/2 cups (225 g) gluten free crunchy cookie crumbs (this time, I actually used my pumpkin snickerdoodles and it was fabulous)

unsalted butter, melted

For the cheesecake filling 3 8-ounce packages cream cheese, at room temperature

all purpose gluten free flour blend (I used Better Batter)

granulated sugar

unsulphured molasses

eggs (150 g, weighed out of shell) at room temperature, beaten

pure vanilla extract

 cup (225 g) pure pumpkin puree

pumpkin pie spice*

For the (optional) chocolate topping 4 ounces bittersweet chocolate, chopped

heavy whipping cream

*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.