Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and butter, press into buttered spring form pan, bottom and sides. beat cream cheese until fluffy. gradually blend in sugar, lemon juice, vanilla, and salt. add eggs one at a time, beating well after each. pour filling into crumb crust. bake at 325 until set (for about an hour). while cheesecake is baking, combine sour cream, sugar, and vanilla, spoon over top of cooked cheesecake. bake 10 mins longer. cool in oven. chill for several hours before serving. top with cherries, strawberries, or leave it plain.

Target recipe: in a large bowl, bring cheese to room temperature. add sour cream, horseradish mustard, and onion powder. beat with an electric mixer on medium speed until combined and slightly fluffy. line a 4 cup mold or a 7x3-inch loaf pan with plastic wrap. sprinkle half the pecans into the mold. spread half the cheese mixture over the pecans. top with remaining pecans. then, spread the remaining cheese mixture on top. press into pan to make a even layer. cover and chill for 2-48 hours. to serve, unmold on a serving tray and let stand 10 minutes before serving.