Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. for crust, combine graham crackers, butter, 1/2 cup sugar in a 9x13-inch pan. bake 15 minutes. for cheesecake, combine remaining ingredients, excluding the pie filling, and beat until smooth. pour over crust. bake 15 minute. refrigerate 6 hours or overnight. pour your choice of pie filling/topping over it.

Target recipe: reserve 6 cookies for garnish. finely crush half the remaining cookies. coarsely chop remaining half of cookies; set aside. mix finely crushed cookies and butter in bowl. press firmly on bottom and 1 1/2 inches up on the sides of a 9-inch springform pan; set aside. beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. beat in eggs, sour cream and vanilla; fold in coarsely chopped cookies. spread mixture into prepared crust. bake at 350° for 50-60 minutes or until set. cool at room temperature for 1 hour. refrigerate at least 4 hours. remove side of pan. halve reserved cookies. garnish cheesecake with the cookie halves, cherries and mint.