Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 325 degrees.line 12 muffin cups with foil liners. place a cookie in bottom of each liner; trim cookies to fit if necessary.beat together cream cheese and sugar on med. speed in large bowl until smooth. add eggs, beating just until blended. beat in sour cream, vanilla and lemon rind. on low speed, beat in flour. stir in blueberries. spoon batter into cups, dividing equally.bake for 35-40 min., until cakes are set. cool cakes in pan on rack for 20 min. remove cakes to rack to cool. refrigerate. - - - - - - - - - - - - - - - - - -

Target recipe: filling: in a medium bowl combine cream cheese, sugar, egg and salt; beat until creamy. stir in the 1/2 cup of chocolate chips and then set aside. cake: preheat oven to 350°f. melt over hot water (not boiling) water the remaining 1/2 cup of chocolate chips and stir until smooth. remove from heat and set aside. in a small bowl combine the flour, baking soda, and salt and set aside. in a large bowl combine the sugar, vegetable oil, egg, and vanilla; beat well. stir in melted morsels. gradually beat in the flour mixture from the small bowl with water. spoon 1/2 of the batter into 16 cupcake foils. spoon a tablespoon of filling over the chocolate batter. spoon the remaining batter on top. bake at 350°f for 23-25 minutes.