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: preheat oven to 400° and grease muffin tins or line with paper cups. in a small bowl, beat all topping ingredients together until smooth and set aside. in a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts. cool to lukewarm, then beat in the eggs. in a large bowl, combine the flour, baking powder, salt and sugar. add milk mixture and stir just to blend. gently fold in raspberries. divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin. pull knife through each top to swirl lightly. bake for 20 minutes or until top springs back when touched lightly.