2 c. fine Zwieback crumbs
1/2 c. granulated sugar
1 1/2 tsp. cinnamon
1/2 c. melted butter
4 eggs
1 c. granulated sugar
1 1/2 tbsp. lemon juice
1/8 tsp. salt
1 c. light cream
24 oz. cottage cheese
1/4 c. flour
2 tsp. grated lemon rind

Heat oven to 350 degrees. Combine Zwieback crumbs with 1/2 cup granulated sugar, 1 1/2 teaspoons of cinnamon, and 1/2 cup of melted butter. Reserve 3/4 cup of above for topping. With a spoon, press the remaining mixture into the bottom and sides of a 9 inch spring-form pan. Beat eggs lightly. Beat in 1 cup of sugar slowly. Add 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, 1 cup light cream, 24 ounces cottage cheese, and 1/4 cup of flour. Beat with electric mixer until blended; strain mixture. Add lemon rind. Pour into spring-form pan with crust mixture. Sprinkle on reserved crumb mixture. Bake in a moderate oven of 350 degrees for 1 hour. Turn off heat. Open door and let cake cool in oven for 1 hour. Chill and remove from pan.