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: position knife blade in food processor bowl; add first 3 ingredients. process until smooth, scraping sides of processor bowl once; set mixture aside. combine raspberry spread and raspberries, and stir gently. spoon 1/4 cup raspberry mixture into each of 2 8 oz parfait glasses. top each with 2 tbs ricotta mixture, 3 tbs cookie crumbs, 2 tbs ricotta mixture, 1/4 cup raspberry mixture, and 1 tbs whipped topping. chill parfaits at least 2 hours before serving.