Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. mix dry cake mix, 1 egg and oil until crumbly. reserve 1 cup and pat remaining mixture into a 9 x 13 inch pan. bake for 15 minutes. beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. spread over baked layer and sprinkle with reserved crumb mixture. bake for 15 minutes more. cool completely and cut into bars. store in refrigerator.

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.