Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°. pat 1 package of cookie dough into bottom of a lightly greased 13x9x2 inch baking pan. bake for 8 to 10 minutes or until lightly browned. in large mixing bowl beat cream cheese with an electric mixer on medium speed until fluffy. add eggs, sugar, and vanilla. beat until smooth. pour over top of partially baked cookie dough. crumble remaining package cookie dough on top. tightly cover with foil. bake for 45 minutes. remove foil. bake for 5 to 8 minutes more or until cookie dough browns. sprinkle with morsels and pecans. cool. refrigerate for at least 2 hours to serve, warm bars and top individual servings with hot fudge sauce, ice cream and additional pecans if desired.

Target recipe: combine crumbs and magarine; press onto bottom of 9-inch springform pan. bake at 350 degrees f., 10 minutes. combine cream cheese, 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 sour cream and vanilla. stir in chocolate chips and pour into crust. bake at 350 degrees f., 55 minutes. loosen cake from rim of pan; cool before removing rim of pan. chill. garnish with whipped cream and fresh mint leaves, if desired.