Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 180°c. combine crushed biscuits and melted butter; mix well. press over the base of a 20cm spring form pan. bake for 10 minutes. cool. drain cherries, reserve juice. dissolve jelly in the boiling water then cool. beat cream cheese and sugar until light and fluffy. add cooled jelly and mix well. whip evaporated milk until thick, add lemon juice, kirsch and jelly mixture beating constantly. fold in cherries, pour into prepared crumb crust and chill for at least 6 hours. blend arrowroot with reserved cherry juice (about 3/4 cup). bring to the boil stirring constantly. remove from the heat, add the extra kirsch and caster sugar. cool. spoon over the top of the cheesecake. just before serving, decorate with whipped cream.

Target 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.