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: place one phyllo sheet in a greased 9-in. pie plate; brush with butter. repeat seven times; trim edges. bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). cool on a wire rack. for filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. add eggs; beat on low speed just until combined. fold in blueberries. spoon into crust. bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. bake 23-27 minutes longer or until center is almost set. cool on a wire rack for 1 hour. refrigerate until chilled. in a small mixing bowl, beat jelly until smooth; spread over filling. spread with whipped topping. garnish with strawberries and additional blueberries if desired.