Passover Cheesecake

Crust;

1 cup crushed matzos

1/4 cup granulated sugar

1/4 cup butter, melted

24 ounces cream cheese, softened

1 cup granulated sugar

3 eggs

1/2 teaspoon grated lemon rind

1 tablespoon lemon juice

Lemon slices

Combine first 3 ingredients in a bowl; blend well. Press in bottom of an ungreased 9-inch springform pan. Set pan aside. Combine cream cheese and 1 cup sugar; beat at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add lemon rind and lemon juice; mix well. Spoon cream cheese mixture over crust. Bake at 375 degrees F for 45 minutes or until cheesecake is set. Remove from oven, and cool on a wire rack. Chill for 8 hours. Garnish with lemon slices, if desired.