Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 325 degrees. beat cream cheese in bowl with electric mixer on medium, until creamy. add sugar and beat until well blended. add sour cream, lemon juice and lemon peel; mix well. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour batter into pie shell. bake at 325 degrees for 35- 40 minutes or until center is almost set. cool completely on wire rack. refrigerate 4 hours or overnight.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.