Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: heat oven to 350°f. spray 8 inch springform pan with nonstick coating. combing butter, oats, crumbs and splenda in small bowl. sprinkle/press into bottom of pan. bake for 7 minutes (or until browned). cool. cheesecake: beat cream cheeses until smooth in large bowl. add splenda, syrup and maple flavoring and beat well. add oil and egg white and beat until smooth and creamy. stir in butterscoth chips by hand. pour mixture into prepared crust and place in oven. reduce heat to 325°f. bake for 60 minutes (or until middle is just set). turn oven off and leave cheesecake inside for 1 - 2 hours. remove from oven and let cool to room temperature. refrigerate overnight, slice and enjoy!

Target recipe: combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. bake at 350 degrees f, 15 minutes combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition; pour over crust. bake at 325 degrees, 1 hour and 5 minutes. loosen cake from rim of pan. chill. combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. remove from heat; stir in vanilla. chill until slightly thickend. spoon over cheesecake. garnish with orange slice and fresh mint, if desired.