Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries

Target recipe: in a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice. blend in the sour cream, butter, and blueberries. pour the mixture into a well-buttered 9 inch springform pan. bake in a preheated 350º oven for 1 hour. refrigerate overnight. carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar. for best results, let the cake stand at room temperature for 2 hours before serving.