Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs with melted butter and press on the bottom of a 9" springform pan. beat cream cheese and sugar until smooth. add eggs one at a time and mix until just blended. stir in zest and juice from lemon. pour mixture into crust and bake at 350 degrees for 45 to 50 minutes or until center is almost set. cool completely, then refrigerate for a minimum of 3 hours. top with cool whip and garnish with lemon slices.

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.