Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325-degrees f. brush 9-inch springform pan with melted butter, reserve remainder. place cookies (biscotti and spritz cookies) in large baggie and crush with rolling pin. place crushed cookies in bowl, add butter and mix with fork to combine. press cookie crumbs into bottom of prepared pan. place remaining ingredients (ricotta- eggs) in a large bowl and mix using a rubber spatula until smooth. pour mixture into pan. bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce. remove from oven and let cool (cheesecake will finish cooking while cooling). cool completely and remove from pan.

Target 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.