for the crust 1 1/2 cups (225 g)â gluten free crunc i actually used my pumpkin snickerdoodles and it was fabulous)6 tablespoons (84 g) unsalted butter, meltedfor the cheesecake filling 3 8-ounce packages cream cheese, at room temperature2 tablespoons (18 g) all purpose gluten free flour blend (i used better