Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 325°f for 10 minutes. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. add eggs, one at a time mixing well after each addition. blend in vanilla; pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f; continue baking 25 to 30 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. chill. top with pie filling just before serving.