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 375 degrees. prepare muffin mix as directed on package, including adding the blueberries. pour half of the batter into a greased 9 x 5-inch loaf pan. to prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth. spread the cream cheese filling over the layer of muffin batter in the pan. pour the remaining batter on top of the filling. to make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon. sprinkle streusel topping over the top of the batter. bake at 375 degrees f. for 35 to 45 minutes or until toothpick inserted into middle comes out clean. cool, then refrigerate before serving.