Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. combine graham cracker crumbs, sugar, and butter in a mixing bowl. set aside about 1/2 cup. press remaining mixture into a 9x13 pan. bake 6 minutes. cool on wire rack. with mixer, beat cream cheese until fluffy. gradually beat in sweetened condensed milk and lemon juice. add eggs, beat unil combined. spoon mixture atop crust in pan. sprinkle with reserved crumbs. bake 30 minutes, or until knife comes out clean. cool on wire rack 1 hour. chill in refrigerator. 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.