Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven 350°f; grease 9x13-inch pan. in large bowl, combine cake mix, butter, egg; mix at low speed until combined. stir in pecans. reserve 1 cup for topping. press remaining mixture evenly in bottom of greased pan. beat cream cheese in medium bowl until fluffy. add remaining filling ingredients and beat at medium speed until smooth. pour over crust; sprinkle with reserved topping. bake for 35 to 40 minutes or until center is puffed and edges are lightly browned. cool completely. cut into bars and store in refrigerator. enjoy.

Target recipe: crust: combine crumbs, pecans, sugar and butter . with the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan. bake in 325 oven for 8 minutes. cool. filling: beat cream cheese and 1/4 cup sugar with electric mixer until smooth. beat in egg yolks and vanilla, mixing well. blend in melted chocolate. in another bowl, beat egg whites to soft peaks. add remaining sugar and beat until stiff peaks form. fold egg whites and whipped cream into chocolate mixture. stir until well blended. pour over crust. garnish: sprinkle with chopped pecans and drizzle with melted chocolate. cover with foil. freeze cheesecake for 3 hours or until firm. when frozen solid, remove from freezer 30 minutes before serving.