Passover Cheesecake

• 34 cup crushed matzos
• 14 cup butter, melted
• 14 cup sugar
• 3 teaspoons ground almonds (almond meal)
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tablespoon fresh lemon juice (not bottled)
• 12 teaspoon grated fresh lemon zest

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

matzos, butter, sugar, ground almonds, cream cheese, sugar, eggs, lemon juice, lemon zest

Taken from www.food.com/recipe/passover-cheesecake-163753 (may not work)