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: heat oven to 350°f. beat dry cake mix, 1/2 cup coconut, butter and 1 egg in a large bowl on low speed until crumbly. press lightly in an ungreased rectangular baking dish, 13x9-inches. beat cream cheese, 2 eggs, sugar and 2 teaspoons vanilla until smooth and fluffy. spread over cake mixture. bake until set, about 25 minutes. mix sour cream, brown sugar and 1 t. vanilla until smooth. spread over cheesecake. mix 1/3 cup coconut and the pecans; sprinkle over cheesecake. cover and refrigerate at least 8 hours. cut into diamond shapes.