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 8x8-inch baking dish. allow mixture to rest while preparing blueberry sauce and cheesecake. combine blueberry sauce ingredients in a saucepan and bring to a boil. boil for 1 to 2 minutes until sauce is thickened. whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth. top batter with dollops of cheesecake mixture and blueberry sauce. swirl mixtures together using a knife. bake by placing in a cold oven; set temperature to 350°f bake for 30 minutes, until cheesecake is set.