The cream cheese used must be manufactured under rabbinical supervision to be kosher. Look for the kosher symbol located on the package (either a K or a U inside a circle).
1 cup crushed matzos
1/4 cup granulated sugar
1/4 cup butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
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.