1 1/2 c. Zwieback crumbs
3 tbsp. butter
2 tbsp. sugar

1 lb. cream cheese
1/2 c. sugar
1/8 tsp. cinnamon
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 egg yolks
2 egg whites

1 1/2 c. sour cream
1 1/2 tbsp. sugar
1 tsp. vanilla

Blend crumbs with butter and sugar. Press into bottom of 8 inch Pyrex cake dish. Bake at 300 degrees for 5 minutes and cool.

Blend cheese with sugar, cinnamon, vanilla, lemon peel and juice. Add egg yolks, 1 at a time. Mix well. Beat egg whites well and fold into mixture lightly. Pour on top of crust and bake at 325 degrees until you see a crack or two on top of filling. Cool slightly and on top of cake, spread the sour cream topping. Return cake to oven for 10 minutes. Cool and refrigerate.