Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust: combine 1 1/4 cups graham cracker crumbs with 1/2 cup sugar and 1/2 cup butter. place in 9"x12" pan and pat down. bake at 300 degrees for 15 minutes. filling: blend well and slowly- 24 oz. cream cheese, add 5 eggs (one at a time), and 1 1/2 teaspoons almond flavoring, 1/2 cup sugar. pour over baked crust, bake for 1 hour at 300. topping: mix 1 1/2 cups sour cream with 1 teaspoons almond flavoring and 6 tablespoons sugar (add 1 tbsp/ at a time). bake at 300 for 15 minutes.

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.