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: preheat oven to 350 degrees. grease a 9x9" pan. rinse the blueberries from the mix with cold water and drain. set aside. place the muffin mix in a medium bowl. cut in the butter with pastry blender or fork. stir in the pecans. press this mixture into the bottom of the pan. bake for 15 minutes or until set. combine the cream cheese and sugar in a medium bowl. beat until smooth. add the lemon juice and peel. beat well. spread this over the baked crust. sprinkle with the berries. sprinkle the topping packet from mix over the berries. return pan to oven and bake another 35-40 minutes or until filling is set. cool completely in pan, then refrigerate until ready to serve. cut into bars.