Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.

Target recipe: cheesecake topping: beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. beat in eggs one at a time, then set aside. cake batter: sift dry ingredients together. cream butter and sugar, then beat in eggs, then milk and vanilla. stir in dry ingredients. grease and flour a deep 9-inch pyrex pie plate, or a 9 x 9-inch square pan. spread cake batter over bottom and sides, spreading much thinner on sides. spoon cheesecake mixture over batter. bake at 325° for 40-45 minutes, until cheesecake is set. spread with sour cream topping, then return to oven for another 5 minutes. cool, then refrigerate at least 4 hours. sour cream topping: