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1
Melt butter and combine with crumbs and sugar in food processor or with a fork until blended.
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2
Press small amounts of mix all the way up sides of an ungreased springform and then press the remaining crumbs over bottom of springform.
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3
In mixer; whip cream cheese on highspeed for 5 minutes.
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4
Add sugar and beat for 2 min.
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5
more.
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6
Add lemon juice and salt and blend together thoroughly.
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7
Add the eggs, one at a time, keeping the mixer on the lowest speed (just until each egg has been incorporated into batter.
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8
Fold in Brazil nuts with a spatula.
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9
Put sugar in first.
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10
Cut each 8 oz.
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11
block of cream cheese into eight 1 inch cubes and add the first 8 cubes to bowl.
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12
Process using on-off pulse about 25 times and then add rest of cream cheese gradually, until mixture is smooth and creamy.
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13
When it looks perfect, blend non-stop for 20 seconds more and then blend in lemon juice and salt for 10 seconds.
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14
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.
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15
Cut the eggs in batter by using on-off pulse 10 times.
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16
Scrape down sides with spatula and pulse on-off 5 times more.
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17
Fold in nuts with a rubber spatula.
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18
Pour batter into crust and bake at 350F (180C).
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19
for 55 minutes.
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20
Let cool for 10 minutes before you glaze.
