For The Crust 3/4 cup sliced blanced almonds, toasted  2/3 cup sugar 2/3 cup matzo cake meal 3/4 tsp salt 1 stick unsalted butter, melted and cooled slightly

For the Filling 3 (8 oz) packages cream cheese 3/4 cup sugar 3 large eggs  2 tsp grated lemon zest 1tsp vanilla extract

Directions:

Make the crust:  Put a rack in middle of oven and preheat oven to 350 degrees F.  Invert bottom of a 9 inch springform pan then lock on side. 

Pulse almonds with sugar, matzo cake meal, and salt in a food processor until finely ground.  Transfer to a bowl and stir in butter until well combined.

Press onto bottom and 1 inch up side of springform pan.  Bake until crust is firm and a shade darker, 12 to 15 minutes.  Cool crust completely in pan on a rack.  Reduce oven temperature to 300 degrees F.

Make the filling and bake the cheesecake:  Beat together cream cheese and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at med. speed until smooth, 1 to 2 minutes.  Reduce speed to low and add eggs one at a time, mixing well after each addition.  Mix in zest and vanilla.  Put springform pan in a shallow baking pan and pour filling into cooled crust.  Bake until filling is set 1.5 inches from edges but center trembles when pan is gently shaken, 45 to 50 minutes (cheesecake will continue to set as it cools).  Transfer cake to a rack and immediately run a knitfe around edges of cake, then remove side of pan.  Cool completely before serving.