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 one phyllo sheet in a greased 9-in. pie plate; brush with butter. repeat seven times; trim edges. bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). cool on a wire rack. for filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. add eggs; beat on low speed just until combined. fold in blueberries. spoon into crust. bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. bake 23-27 minutes longer or until center is almost set. cool on a wire rack for 1 hour. refrigerate until chilled. in a small mixing bowl, beat jelly until smooth; spread over filling. spread with whipped topping. garnish with strawberries and additional blueberries if desired.