Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. in medium bowl, combine cookie crumbs, 1/2 teaspoons espresso powder and melted butter; mix well. reserve 1/4 cup crumb mixture for topping. press remaining mixture in bottom of ungreased 8-inch square pan. beat cream cheese in medium bowl at medium speed until smooth and creamy. add sugar, remaining 1/2 teaspoons espresso powder, vanilla and egg; blend well. pour over crust. sprinkle with reserved crumb mixture. bake at 350 degrees for 15-20 minutes or just until center is set. cool 30 minutes or until completely cooled. cover loosely; refrigerate 3-4 hours or until firm. with hot, wet knife, cut into bars. 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.