Crust:

5 tablespoons (50 grams) butter or margarine

1/4 cup brown sugar

1 1/4 cup gluten-free flour (Namaste worked well in US)

1/4 teaspoon ginger

1/4 teaspoon cinnamon

Melt butter and mix with the rest. Place in greased pie plate.

Filling:

2-8 ounce (2-250 grams) packages of lite or regular cream cheese

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

Blend cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs and mix well. Pour into crust.

Bake at 350F (175C) for 40 minutes or until the center is almost set. Cool. Refrigerate for at least 3 hours.

Top with fruit or berry sauce (see Waffles with Berry Sauce recipe.)

Lemon: Stir 1 tablespoon lemon juice into filling before baking.

Chocolate Chip: Stir 1/2 cup chocolate chips into filling before baking.

Pumpkin: Stir 1/2 cup canned pumpkin, 1/2 teaspoon cinnamon, and a dash of nutmeg into filling before baking.