Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 x 13-inch baking pan. beat cream cheese until smooth. add sugar, eggs and vanila, beating until well blended. set aside. stir jam until softened and spread evenly over crust; sprinkle with blueberries. top with cream cheese mixture. bake 30 minutes or until slightly puffed. cool completely in pan. refrigerate leftover bars for up to 3 days.

Target recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries