Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. grease a 6 cup muffin pan (see note). in a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined. measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly. bake in preheated oven for 5 minutes, then remove and cool. beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. mix in egg. pour cream cheese mixture into muffin cups to about 3/4 full. bake at 325 for 25 minutes. cool completely in pan before removing. refrigerate until ready to serve.

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.