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: heat oven to 350°f. grease a 13x9x2-inch pan. coarsely chop 1/2 cup nuts for the topping. set aside. finely chop remaining 1/2 cup nuts. combine flour and brown sugar. cut in shortening until fine crumbs form. add finely chopped nuts and coconut. remove 1/2 cup of this mixture and set aside. press remaining crumbs in bottom of pan. bake at 350°f for 12-15 minutes until edges are lightly browned. beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. spread over hot, baked crust. return to oven and bake 15 minutes longer. spread cherry pie filling over cheese layer. combine reserved nuts and reserved crumbs. sprinkle over cherries. return to oven and bake 15 minutes more. cool. refrigerate several hours.