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: 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.