Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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.

Target recipe: preheat oven to 375 degrees. prepare muffin mix as directed on package, including adding the blueberries. pour half of the batter into a greased 9 x 5-inch loaf pan. to prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth. spread the cream cheese filling over the layer of muffin batter in the pan. pour the remaining batter on top of the filling. to make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon. sprinkle streusel topping over the top of the batter. bake at 375 degrees f. for 35 to 45 minutes or until toothpick inserted into middle comes out clean. cool, then refrigerate before serving.