Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.

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.