Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 350 degrees crust: stir together graham cracker crumbs and sugar. mix in butter thoroughly and press into a 9" springform pan. bake 10 minutes. cool reduce oven temperature to 300 degrees filling: beat cream cheese in large mixing bowl. gradually add sugar, beating until fluffy. add lemon peel and vanilla beat in eggs one at a time. pour into shell. bake 1 hour or until center is firm. cool to room temperature and then spread with the strawberry glaze. chill 3 hours. glaze: blend sugar and cornstarch together in a small saucepan. stir in water and strawberries. cook, stirring constantly, until the mixture thickens and boils. boil and stir for 1 minute. cool thoroughly before spreading over cheesecake.

Target recipe: place 12 paper cupcake liners in a muffin pan. place 1 vanilla wafer in each liner. crumble the remaining 2 wafers into a small bowl; set aside. in a medium bowl, with an electric mixer, beat the cream cheese until smooth. gradually beat in the sweetened condensed milk. add the lemon juice; stir until the mixture starts to thicken. set aside 12 large blueberries; fold the remaining blueberries into the cream cheese mixture. spoon the mixture into the cupcake liners. top each with reserved wafer crumbs and a large blueberry. cover loosely with waxed paper, and chill for at least 2 hours before serving.