Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, 2 tablespoons sugar and butter. pat mixture into the bottom of a 9 inch springform pan. mix cream cheese until soft and creamy. gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. beat in eggs one at a time. pour mixture into crumb-lined pan. bake in a preheated 325 degree f (165 degrees c) oven for 1 hour or until firm to the touch. cool and then remove cake from pan by loosening edges with a knife. place frozen blueberries on top of cake. melt jelly and spoon over blueberries to glaze. chill until ready to serve.

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