Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. line a 9x13 inch baking dish with tin foil. spray with non stick cooking spray. mix cake mix, 1 egg and butter together then press into baking dish. mix cream cheese and sugar until smooth. stir in 1 egg until well combined then stir in peanut butter cups. pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through. remove and let cool completely. carefully lift bars out of dish using ends of foil. melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. stir in heavy cream and stir until glossy smooth. spread chocolate over cheesecake layer, cut into squares and 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.