Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 180°c. combine crushed biscuits and melted butter; mix well. press over the base of a 20cm spring form pan. bake for 10 minutes. cool. drain cherries, reserve juice. dissolve jelly in the boiling water then cool. beat cream cheese and sugar until light and fluffy. add cooled jelly and mix well. whip evaporated milk until thick, add lemon juice, kirsch and jelly mixture beating constantly. fold in cherries, pour into prepared crumb crust and chill for at least 6 hours. blend arrowroot with reserved cherry juice (about 3/4 cup). bring to the boil stirring constantly. remove from the heat, add the extra kirsch and caster sugar. cool. spoon over the top of the cheesecake. just before serving, decorate with whipped cream.

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