Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. line 9x13 pan with foil (extend 3 inches of foil over short side of pan). create handles by crunching up extended foil, and grease foil lining. mix graham crumbs and 1/2 cup of pecans and butter. press firmly onto bottom of prepared pan. beat cream cheese and sugar with mixer on medium until well blended add sour cream and vanilla. mix well. add eggs, one at a time, mixing after each addition on low until blended. pour over crust. bake 45 mins or til centre is almost set. refridgerate 4 hours or overnight. lift out of pan onto cutting board, using foil handles. drizzle with topping and remaining 1/2 cup pecans and cut into bars (32).

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.