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: mix batter ingredients together in a pre-sprayed 9-1/2 inch deep dish pie plate. allow mixture to rest while preparing raspberry sauce and cheesecake. combine raspberry sauce ingredients in a saucepan and bring to a boil. boil for 1 to 2 minutes, until sauce is thickened. whip all cheesecake ingredients in a large bowl with electric mixer until smooth. top batter with cheesecake mixture, then raspberry sauce. swirl mixtures together using a knife. sprinkle almonds over top, if desired. bake by placing in a cold oven; set temperature to 350°f bake for 30 to 35 minutes, until cheesecake is set. recipe note: if desired, batter may be mixed in a separate bowl. proceed as directed above.