Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 350 degrees crust: stir together graham cracker crumbs and sugar. mix in butter thoroughly and press into a 9" springform pan. bake 10 minutes. cool reduce oven temperature to 300 degrees filling: beat cream cheese in large mixing bowl. gradually add sugar, beating until fluffy. add lemon peel and vanilla beat in eggs one at a time. pour into shell. bake 1 hour or until center is firm. cool to room temperature and then spread with the strawberry glaze. chill 3 hours. glaze: blend sugar and cornstarch together in a small saucepan. stir in water and strawberries. cook, stirring constantly, until the mixture thickens and boils. boil and stir for 1 minute. cool thoroughly before spreading over cheesecake.

Target recipe: crust: combine all ingredients for crust until crumbly. reserve 3/4 cup for topping. press remainder into a 13x9-inch cake pan sprayed with a nonstick spray. bake at 350f for 12-15 minutes, or until edges are golden. filling: beat cream cheese, sugar, eggs, and extract until smooth. spread evenly over hot crust. bake 15 minutes longer. stir jam until very smooth. spread over filling. stir sliced almonds into reserved crumble mixture. sprinkle over jam. bake 15 minutes longer. cool completely on wire rack. chill 3 hours or overnight before cutting squares. store in refrigertor.