Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumbs, butter, and 3 tbsp sugar; press onto bottom of 13x9 inch baking pan. mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. add eggs; mix until blended. pour over crust. bake at 350f for 30 minutes or until center is almost set. cool. refrigerate 3 hours or overnight. cut into bars. decorate with decorating gels and sprinkles. store leftover bars 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.