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: place one phyllo sheet in a greased 9-in. pie plate; brush with butter. repeat seven times; trim edges. bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). cool on a wire rack. for filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. add eggs; beat on low speed just until combined. fold in blueberries. spoon into crust. bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. bake 23-27 minutes longer or until center is almost set. cool on a wire rack for 1 hour. refrigerate until chilled. in a small mixing bowl, beat jelly until smooth; spread over filling. spread with whipped topping. garnish with strawberries and additional blueberries if desired.