Kosher for passover cheesecake

-WENDY WILLIAMS (DNBP24B)
                        -(This uses a 10" springform
                        -----CRUST-----
   1                    Stick lightly salted butter
   2                    chocolate macaroons
                        -finely ground kosher
                        -for Pesach
                        -----FILLING-----
                        Crumbs
     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

  Crust:
  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.
  
  Filling:
  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.
  
  IF USING FOOD PROCESSOR:
  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.
  
  Topping:
  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