Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. mix graham crackers, 1/2 c sugar and melted butter in a 9x13 pan. beat eggs, vanilla, cream cheese and 1/2 c sugar until creamy. pour onto crust and bake for 15 minutes. cool. heat blueberries, 1/3 c sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon). pour over cheesecake mixture and chill.

Target recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries