Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.

Target recipe: press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired.