Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300 degrees. for the crust, combine graham cracker crumbs, sugar, cinnamon, and butter. press into bottom of a 9 inch springform pan. in a large bowl,whip cream cheese until light and fluffy. add eggs, one at a time whipping after each addition. gradually add sugar and mix well. pour this batter over the crust and bake 45 minutes. in a small bowl, whip sour cream, sugar and vanilla. pour on top of baked cake and bake for 10 more minutes. remove from oven, allow to cool and then chill for at least 6 hours. heat blackberry jam until melted. add blackberries to the jam and stir well. cool for twenty minutes, then spread over cheesecake. refrigerate until ready to serve, then let stand at room temp for 10 minutes before cutting.

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