1 c. crushed matzos
1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
3 eggs
1/2 tsp. grated lemon rind
1 tbsp. lemon juice
Garnish: lemon slices

Combine first 3 ingredients in a bowl; blend well. Press into bottom of ungreased 9-inch springform pan. Set 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 for 45 minutes or until cheesecake is set. Remove from oven and cool on wire rack. Chill 8 hours. Garnish, if desired. Yield: 8 to 10 servings.