Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees. mix graham cracker crumbs, 1/4 cup of the sugar and the butter. reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. set aside. beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. add sour cream; mix well. stir in lemon peel and juice. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust; sprinkle with reserved 1/4 cup crumb mixture. bake 40 minutes or until center is almost set. refrigerate at least 4 hours or overnight. 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.