Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325. grease a 9-inch springform pan. mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly. press mixture into prepared pan. bake for 10 minutes. let cool completely. beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes. beat in 1 cup sugar. add flour and lemon zest; beat until combined. on low speed, beat in eggs one at a time, beating well after each addition. add sour cream and vanilla; beat until blended. pour batter into prepared pan. bake cheesecake until center is almost set, about 1 hour. let cool completely. loosen cheesecake from side of pan with a knife and remove the pan side. arrange strawberries and nectarines over top.

Target recipe: layer half of cracker mixture (crackers and sour cream, may have to add some butter to bind) in bottom of 9-inch spring pan. blend all other ingredients in blender; pour into pan. refrigerate at least 24 hours. top with remaining crumbs. garnish with olive slices, pimiento and parsley. serve with rye or pumpernickel rounds.