Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. bake at 350°f for 10 minutes. combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend in vanilla; stir in chopped pecans. pour over crust. bake at 450°f for 10 minutes. reduce oven temperature to 250°f and continue baking an additional 30 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. brush with maple syrup; top with pecan halves.

Target recipe: before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer. in small mixing bowl combine the jello, reallemon and boiling water. set aside to cool. in medium mixing bowl combine the cream cheese and sugar. whip with fork until fluffy. set aside. in the chilled large bowl beat the evaporated milk until thick with mixer. at low speed add the jello mix and then the cream cheese mix. pour into 9 x 13 graham cracker crust or 2 9" pie crusts.