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. grease 8-10 muffins tins (i always make mini muffins). in a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended. in a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs. add to flour mixture. carefully fold in the blueberries. batter wil be soft and lumpy. fill the muffin cups 2/3 full and bake 20 minutes.