Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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.

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.