Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. use 9x13 pan. mix dry cake mix, 1 of the eggs and 1/3 c oil until crumbly. reserve 1 c of this mixture. pat the remaining mixture lightly in the pan. bake 15 minutes. while this is baking beat cream cheese, sugar, lemon juice and the remaining egg until light and smooth. spread over baked crumb mixture. sprinkle reserved crumb mix on top and bake an additional 15 minutes. be careful not to overbake. will be light golden brown. chill thoroughly and cut into bars.

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.