Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. in a large bowl, add the dry cake mix, butter and 1 egg; mix on low speed until crumbly. press lightly in an ungreased rectangular 13x9x2-inch baking pan. in another bowl, beat both pkgs. of cream cheese, 2 eggs, 3/4 c. sugar and 2 tsp. vanilla extract, until smooth and fluffy. spread over cake mixture. bake until set, 20-25 minutes. mix sour cream, 1/4 c. sugar, and 1 tbsp. vanilla extract until smooth, spread over cheesecake; cool. spread pie filling over the sour cream mixture. cover and refrigerate at least 8 hrs. serves 16-18. refrigerate any remaining cheesecake. note: this can be made up to 1 day ahead. i like it even better served 1 to 2 days later. the crust will soften up abit more then.

Target recipe: have ingredients at room temperature. beat cream cheese smooth and fluffy. beat in honey and vanilla. blend in eggs. pour into a buttered and crumb lined 9 inch springform pan. place in a hot water bath. bake in a 350f oven until set ( about 1 1 /2 hours or less ). remove from waterbath to cool on rack. chill over night before serving.