Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f in medium bowl, mix crust ingredients. press in bottom of ungreased 13x9­inch pan. freeze crust while preparing filling. in large bowl with electric mixer, beat all filling ingredients on low speed until smooth. pour into crust­lined pan. bake 30 to 35 minutes or until knife inserted in center comes out clean. cool on wire rack. meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. cool 5 minutes; beat in sour cream with spoon. spread over warm cheesecake. refrigerate 3 hours or until firm. cut into squares. store in refrigerator.

Target recipe: combine crumbs and margarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. cool. soften gelatin in water; stir over low heat until dissolved. combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. fold in whipped cream and chocolate. pour over crust. chill until firm. garnish with additional whipped cream combined with crushed peppermint candies, if desired.