Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.

Target recipe: beat cream cheese and sugar with electric mixer in a large bowl until smooth. beat in flour and vanilla. beat in eggs just until well blended. blend in ricotta cheese, sour cream, lemon rind and lemon juice. place vanilla wafers in bottom of 9-inch springform pan. gently spoon cheesecake batter over wafers. bake in preheated 325f oven until center is slightly wobbly, about 65 minutes to 70 minutes. remove from oven; run knife around edge. return to oven that has been turned off. let rest 1 hour with door ajar.remove outer ring. refrigerate, covered, at least 3 hours before serving. serve slice topped with 1/3 cup fresh fruit.