Kosher for Passover Cheesecake

CRUST

 * 1 		Stick lightly salted butter
 * 2 		chocolate macaroons finely ground kosher for Pesach

FILLING

 * Crumbs
 * 1/4 	cup 	Sugar.
 * 2 lbs 	cream cheese, (rm temp)
 * 1 1/2 	cup 	Sugar
 * 1 1/2 	tbsp 	fresh lemon juice
 * Pn salt
 * 4 	large 	eggs, (rm temp.)
 * 1/2 	cup 	Brazil nuts, chopped

sour cream GLAZE

 * 2 	cup 	sour cream
 * 1/4 	cup 	Sugar
 * 1 	tsp 	vanilla extract
 * little grated lemon zest
 * 2 	tbsp 	Brazil nuts, chopped

Directions

 * 1) Crust: melt butter and combine with crumbs and Sugar in food processor or with a fork until blended.
 * 2) Press small amounts of mix all the way up sides of an ungreased springform and then press the remaining crumbs over bottom of springform.
 * 3) Filling:in mixer; whip cream cheese on highspeed for 5 minutes.
 * 4) Add Sugar and beat for 2 min. more.
 * 5) Add lemon juice and salt and blend together thoroughly.
 * 6) Add the eggs, one at a time, keeping the mixer on the lowest speed (just until each egg has been incorporated into batter.
 * 7) Fold in Brazil nuts with a spatula.
 * 8) If using food processor: put Sugar in first.
 * 9) Cut each 8 oz. block of cream cheese into eight 1" cubes and add the first 8 cubes to bowl.
 * 10) Process using on-off pulse about 25 times and then add rest of cream cheese gradually, until mixture is smooth
 * 11) and creamy.
 * 12) When it looks perfect, blend non-stop for 20 seconds more and then blend in lemon juice and salt for 10 seconds.
 * 13) Crack eggs in a bowl, break them up slightly with a fork, and then add them to batter in processor bowl, and fold them lightly into batter with rubber spatula preventing them from sinking to bottom.
 * 14) Cut the eggs in batter by using on-off pulse 10 times.
 * 15) Scrape down sides with spatula and pulse on-off 5 times more.
 * 16) Fold in nuts with a rubber spatula.§ pour batter into crust and bake at 350°F for 55 minutes.
 * 17) Let cool for 10 minutes before you glaze.
 * 18) Topping: combine evenly and smoothly over top of baked filling, sprinkle nuts around border, grate lemon zest into the center as decoration, and return to 350 degree oven for 10 minutes.
 * 19) Remove from oven and immediately place in refrigerator to cool to prevent cracks from forming in cake.
 * 20) Hint: most cheesecakes can be kosher for passover if you replace whatever crumbs are call for in crust with nuts or kosher cookie crumbs.