Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. whip eggs one at a time. add cream cheese and blend until smooth. add sugar and blend. add vanilla and lemon juice, then blend. fold into shell. bake in a 350 f oven for 25 - 30 minutes until firm. the cheesecake is done when the sides are puffed but the center will not be as puffed; it will be possible to jiggle the center slightly but it will not be runny. let the pie cool and then refrigerate overnight. the cherries can be added to the top either before putting in the fridge or the next day.

Target recipe: for crust: combine chocolate wafer crumbs and melted butter or margarine; press onto bottom of 9 inch spring form pan. bake at 350: f. for 10 minutes. cool. note: you can also use a ready made chocolate wafer crust. for cheesecake; soften gelatin in water; stir over low heat until dissolved. combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. gradually add gelatin, mixing until blended. fold in remaining ingredients; pour over crust. chill until firm. pour cherry pie filling over top of cheesecake. cut and serve.