Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. in a large bowl, add the dry cake mix, butter and 1 egg; mix on low speed until crumbly. press lightly in an ungreased rectangular 13x9x2-inch baking pan. in another bowl, beat both pkgs. of cream cheese, 2 eggs, 3/4 c. sugar and 2 tsp. vanilla extract, until smooth and fluffy. spread over cake mixture. bake until set, 20-25 minutes. mix sour cream, 1/4 c. sugar, and 1 tbsp. vanilla extract until smooth, spread over cheesecake; cool. spread pie filling over the sour cream mixture. cover and refrigerate at least 8 hrs. serves 16-18. refrigerate any remaining cheesecake. note: this can be made up to 1 day ahead. i like it even better served 1 to 2 days later. the crust will soften up abit more then.

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