Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees f. coat 13x9-inch baking pan with no-stick spray. mix together graham cracker crumbs and margarine with a fork until evenly moistened. press evenly into bottom of prepared pan. beat cream cheese until smooth using an electric mixer. gradually beat in sweetened condensed milk. add eggs, lemon juice, vanilla, and flour. mix well. pour over graham cracker crust. stir jam until smooth. drop by small spoonfuls over surface of filling. with a knife swirl jam gently through filling to create marble effect. bake 25 to 30 minutes or until center is set. cool to room temperature. chill.

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.