Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in separate bowls, combine each chocolate with 2 tablespoons shortening and melt in microwave for 60 seconds (or until melted together). stir and heat ever 30 seconds until chocolate is smooth. let cool a little, but keep warm. insert a popsicle stick into a frozen piece of cheesecake and dip into chocolate. twirl to remove excess. quickly sprinkle nuts on all sides. place on wax paper and transfer immediately to freezer to set.

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.