6 oz. pkg. Zwieback toast, ground
1/2 c. sugar
1 tsp. cinnamon
1 c. butter, melted

6 eggs, separated
1 c. sugar
8 oz. cream cheese
8 oz. (1 c.) sm. curd cottage cheese
1 pt. sour cream
1 tsp. vanilla
2 tsp. lemon juice

Crust: Grease bottom and sides of 9 inch springform pan with butter. Combine ground Zwieback crumbs, 1/2 cup sugar, cinnamon and 1 cup melted butter. Press onto bottom and sides of prepared pan, reserving 1/2 cup of mixture for topping. Filling: Beat egg yolks well. Add 1 cup sugar. Beat well. Cut cream cheese into small pieces and add to yolk/sugar mixture along with lemon juice, cottage cheese, sour cream and vanilla. Beat well. In separate bowl, beat egg whites until stiff. Fold into filling mixture. Pour into crumb shell. Sprinkle with remaining 1/2 cup crumb mixture. Bake at 350 degrees for 1 1/4 hours. Turn oven off, open door of oven and let cheesecake sit in oven for 1 hour. Refrigerate.