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: in a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice. blend in the sour cream, butter, and blueberries. pour the mixture into a well-buttered 9 inch springform pan. bake in a preheated 350º oven for 1 hour. refrigerate overnight. carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar. for best results, let the cake stand at room temperature for 2 hours before serving.