Lemon Topped Cheesecake

2 cups sugar, divided
1 cup matzo meal
1 cup chopped slivered almonds
1/3 cup butter or margarine, melted
4 (8-ounce) packages cream cheese,
softened
4 large eggs
1 tablespoon grated lemon rind
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice

Stir together 1/4 cup sugar, matzo meal, chopped slivered almonds, and melted butter; press mixture
into bottom of a lightly greased 10-inch springform pan. Bake at 350° for 13 to 15 minutes or until lightly
browned. Cool crust on a wire rack. Reduce oven temperature to 325 degrees. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add remaining 13/4 cups sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in 1 tablespoon grated lemon rind
and 2 tablespoons fresh lemon juice. Pour mixture into prepared crust. Bake at 325° for 1 hour to 1 hour

and 15 minutes or until cheesecake is almost set. Turn off oven; leave cheesecake in oven 15 minutes. Remove cheesecake to a wire rack; run a sharp knife around edges of pan to loosen. Cool completely.
Cover and chill at least 8 hours. Place cheesecake on a serving platter or cake stand; release sides
of springform pan, and remove. Spread Lemon Curd evenly over top of cheesecake.

Garnish, if desired.

*Substitute 1 1/3 cups prepared lemon curd, if desired.

Yield Makes 10 to 12 servings

(Southern Living, MARCH 2002)