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: line the base of a 10in springform release cake tin with plastic wrap. crush the oreo cookies to a fine crumb, either in a food processor or in a plastic bag with a rolling pin. mix the crumbs with the melted butter and then press into the lined tin and put in the fridge to set. beat the cream cheese until soft and stir in the peanut butter. carefully fold in the cookies so the pieces don't break up too much. spoon the mixture over the base and smooth the top with a palette knife. chill for 30 minutes then turn out onto a serving plate. whip the heavy cream and place small spoonfuls around the edge of the cheesecake. top the cream with bits of peanut brittle.