Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter and butterscotch chips together in large microwaveable bowl. add graham cracker crumbs. mix well. save 1/2 cup for topping. press rest into ungreased 8 inch square pan. bake at 350° for 10 minutes. mix cream cheese, sugar, eggs, flour and lemon juice together, using a heavy duty wisk or electric mixer. ( i beat the cream cheese first to make sure it is smoothe before i add the other ingredients.). spread over hot crust. top with 1/2 cup reserved crumbs. bake for 20-25 minutes at 350°. cool. i would make the night before or early in day and put it in the refridgerator so it is very cold.

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.