An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. The base is gluten free- a oatmeal gingersnap cookie crust! The best part? Only the base needs to be baked-- so this cheesecake doesn't take up oven space, and comes together very quickly! Adapted from Bon Appetit's Greek Yogurt Cheesecake and my Chocolate Covered Raisin Oatmeal Cookies.