Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f in small bowl, beat cream cheese, sugar and egg until smooth. stir in coconut. in ungreased, 9- or 8-inch square pan, break up half of cookie dough. with floured fingers, press dough evenly in bottom of pan to form crust. spread cream cheese mixture over dough. crumble and sprinkle remaining half of dough over cream cheese mixture. bake 35 to 40 minutes or until golden brown and firm to the touch. cool 30 minutes. refrigerate at least 2 hours or until chilled. for bars, cut into 4 rows by 4 rows. store in refrigerator.

Target recipe: combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired.