Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.

Target recipe: preheat oven to 350°f. mix vanilla wafer crumbs and butter together. press crumbs onto bottom and halfway up the sides of a greased 8-inch springform pan. bake crust for 5 minutes, then set aside. in large mixing bowl, combine cream cheese and sugar, beating until smooth. add vanilla and key lime juice and beat well. add eggs, one at a time, beating until just combined after each egg. gently mix in sour cream. pour into a greased springform pan. bake at 350°f for about 40-45 minutes (cheesecake should still jiggle a little in center). turn off oven and leave cheesecake undisturbed for 30 minutes. remove cheesecake from oven and cool to room temperature on wire rack. refrigerate several hours before serving.