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: mix batter ingredients together in a pre-sprayed 9-1/2 inch deep dish pie plate. allow mixture to rest while preparing raspberry sauce and cheesecake. combine raspberry sauce ingredients in a saucepan and bring to a boil. boil for 1 to 2 minutes, until sauce is thickened. whip all cheesecake ingredients in a large bowl with electric mixer until smooth. top batter with cheesecake mixture, then raspberry sauce. swirl mixtures together using a knife. sprinkle almonds over top, if desired. bake by placing in a cold oven; set temperature to 350°f bake for 30 to 35 minutes, until cheesecake is set. recipe note: if desired, batter may be mixed in a separate bowl. proceed as directed above.