*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Nuts
                 Chocolate                        Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -WENDY WILLIAMS (DNBP24B)
                         -(This uses a 10 springform
    1                    Stick lightly salted butter
    2                    Chocolate macaroons
                         -finely ground kosher
                         -for Pesach
      1/4   c            Sugar.
    2       lb           Cream cheese -- (rm temp)
    1 1/2   c            Sugar
    1 1/2   tb           Fresh lemon juice
            pn           Salt
    4       lg           Eggs -- (rm temp.)
      1/2   c            Brazil nuts -- chopped
                         -----SOUR CREAM GLAZE-----
    2       c            Sour cream
      1/4   c            Sugar
    1       t            Vanilla extract
                         -little grated lemon zest -
    2       tb           Brazil nuts -- chopped
   Melt butter and combine with crumbs and sugar in food
   processor or with a fork until blended. Press small
   amounts of mix all the way up sides of an ungreased
   springform and then press the remaining crumbs over
   bottom of springform.
   In mixer; whip cream cheese on highspeed for 5
   minutes. Add sugar and beat for 2 min. more. Add lemon
   juice and salt and blend together thoroughly. Add the
   eggs, one at a time, keeping the mixer on the lowest
   speed (just until each egg has been incorporated into
   batter. Fold in Brazil nuts with a spatula.
   Put sugar in first. Cut each 8 oz. block of cream
   cheese into eight 1 cubes and add the first 8 cubes
   to bowl. Process using on-off pulse about 25 times and
   then add rest of cream cheese gradually, until mixture
   is smooth and creamy. When it looks perfect, blend
   non-stop for 20 seconds more and then blend in lemon
   juice and salt for 10 seconds. 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. Cut the eggs in batter by using
   on-off pulse 10 times. Scrape down sides with spatula
   and pulse on-off 5 times more. Fold in nuts with a
   rubber spatula.
   Pour batter into crust and bake at 350 for 55 minutes.
   Let cool for 10 minutes before you glaze.
   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. Remove from oven and immediately place
   in refrigerator to cool to prevent cracks from forming
   in cake.
   HINT: Most cheesecakes can be kosher for Passover if
   you replace whatever crumbs are call for in crust with
   nuts or kosher cookie crumbs. Hope you enjoy! Wendy
   Formatted by Elaine Radis; 3/92
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