Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large bowl, combine the first 4 ingredients. mix well. pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. leave on one side. melt over hot (not boiling) water, milk chocolate chips. stir until smooth and then set aside. pour milk into a small saucepan and sprinkle the gelatine on top. set aside for a minute. in a large bowl, combine cream cheese, sour cream and melted chocolate chips. beat until fluffy. beat in gelatine mixture and almond essence. fold in the whipped cream. pour into prepared pan and chill until firm for about 3 hours. run knife around the edge of the cake to separate from pan, remove base carefully. garnish with whipped cream or chocolate shavings, if desired.

Target recipe: combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. bake at 350 degrees f., 10 minutes. melt chocolate and margarine over low heat; stirring until smooth. combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in chocolate mixture and coconut; pour over crust. bake at 350 degrees f., 55 to 60 minutes or until set. combine sour cream, sugar and brandy; spread over cheesecake. bake at 300 degrees f., 5 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.