Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a bowl, combine graham cracker crumbs and butter. press firmly into a foil-lined 9-inch square pan. in a bowl, beat the cream cheese, sugar, cardamom and vanilla with an electric mixer on medium speed until well blended. pour over the crust. for the streusel topping:. mix flour, oats and brown sugar in a small bowl. stir in cardamom. with two knives or a pastry blender, cut in butter until coarse crumbs form. stir in sliced almonds. sprinkle streusel topping over cheesecake mixture. bake 45 minutes, or until center is almost set and topping is golden brown. cool on a wire rack. refrigerate 3 hours or overnight. cut into bars. store leftover bars in the 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.