Kosher for Passover Cheesecake
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 inch 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℉ (180℃). for 55 minutes.
Let cool for 10 minutes before you glaze.