Passover Cheesecake

• 3/4 cup crushed matzo
• 1/4 cup butter, melted
• 1/4 cup sugar
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice

1. Stir together first 3 ingredients. Press mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, beating until blended.
3. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon rind and juice. Pour mixture into prepared crust.
4. Bake at 375u0b0 for 45 minutes or until set. Remove cheesecake from the oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan.

matzo, butter, sugar, cream cheese, sugar, eggs, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/passover-cheesecake (may not work)