Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325-degrees f. brush 9-inch springform pan with melted butter, reserve remainder. place cookies (biscotti and spritz cookies) in large baggie and crush with rolling pin. place crushed cookies in bowl, add butter and mix with fork to combine. press cookie crumbs into bottom of prepared pan. place remaining ingredients (ricotta- eggs) in a large bowl and mix using a rubber spatula until smooth. pour mixture into pan. bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce. remove from oven and let cool (cheesecake will finish cooking while cooling). cool completely and remove from pan.

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.