Chocolate Cheesecake in the Dutch Oven

This is a Gluten-Free Chocolate Cheesecake. We've made it three times and each time we have perfected it a little bit more. This last time we made it for hubby's birthday and it was GONE - no leftovers (and that also meant no seconds)! After this last time we have decided that this recipe is a WINNER. The first time we made it we bought store-bought GF cookies to use for the crust. It was an okay crust. The second time I made my GF chocolate chip cookies (minus the chocolate chips). The next day we put the cookies into the food processor and crumbed them. It was a lot better. The third time we again used my GF chocolate chip cookies (minus the chocolate chips) but instead of baking them in cookies, I baked the dough in a 9x13 pan for 15 minutes. After the pan cooled, I cut it into squares and crumbed them in the food processor. This time the cookies did much better as a crumb crust. It also saved me time by not having to do pan after pan of cookies.
We are planning on trying different variations soon - chocolate peanut butter, a fruit one, as well as others. If you have any suggestions, please post a comment and let me know!