Lemony Passover Cheesecake

Preheat the oven to 300 degrees F. Grease a 9-inch springform pan.

Combine the crushed mandelbrot, pecans, sugar, and melted butter in a bowl. Mix well then transfer the crust mixture to the greased springform pan. Press the crust in the bottom of the pan and 2 inches up the sides. Set aside.

Place the cream cheese in a large mixing bowl. Beat on medium speed with an electric mixer for 3 minutes or until light and fluffy.

With the mixer running, add the eggs one at a time, beating just until blended after each addition.

With the mixer running, slowly add the sweetened condensed milk, lemon rind, and lemon juice. Mix well then pour the cheesecake batter into the crust.

Place the pan in the oven and bake at 300 degrees F for 1 hour or until almost set (the center should be moist and jiggly). Turn off the oven and let the cheesecake sit in the oven for 30 minutes.

Remove the pan from the oven and place on a wire rack. Spread the top of the cheesecake evenly with the sour cream. Let the cheesecake cool completely then cover with foil or plastic wrap and chill for 8 hours. Garnish as desired at serving time.