Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the graham cracker crumbs, pecans, butter and splenda and stir until blended. press evenly into bottom and part way up sides of spring form pan. place pan in freezer to chill. with electric beater beat cream cheese until very smooth, scraping down beaters and sides of bowl. slowly add the splenda, beating well. add eggs, one at a time, scraping sides and beating well after each addition. add the sour cream vanilla and almond extract mix well. pour into chilled crust. bake at 450'f for 10 minutes. reduce oven temperature to 250'f. bake another 50 minutes. cool on a rack until it reaches room temperature, then place in refrigerator to chill.

Target recipe: have ingredients at room temperature. beat cream cheese smooth and fluffy. beat in honey and vanilla. blend in eggs. pour into a buttered and crumb lined 9 inch springform pan. place in a hot water bath. bake in a 350f oven until set ( about 1 1 /2 hours or less ). remove from waterbath to cool on rack. chill over night before serving.