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: place 12 paper cupcake liners in a muffin pan. place 1 vanilla wafer in each liner. crumble the remaining 2 wafers into a small bowl; set aside. in a medium bowl, with an electric mixer, beat the cream cheese until smooth. gradually beat in the sweetened condensed milk. add the lemon juice; stir until the mixture starts to thicken. set aside 12 large blueberries; fold the remaining blueberries into the cream cheese mixture. spoon the mixture into the cupcake liners. top each with reserved wafer crumbs and a large blueberry. cover loosely with waxed paper, and chill for at least 2 hours before serving.