Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: for crust: combine chocolate wafer crumbs and melted butter or margarine; press onto bottom of 9 inch spring form pan. bake at 350: f. for 10 minutes. cool. note: you can also use a ready made chocolate wafer crust. for cheesecake; soften gelatin in water; stir over low heat until dissolved. combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. gradually add gelatin, mixing until blended. fold in remaining ingredients; pour over crust. chill until firm. pour cherry pie filling over top of cheesecake. cut and serve.