2 c. fine Zwieback crumbs
1/2 c. sugar
1 1/2 tbsp. poppyseeds
1/2 c. butter, softened
4 eggs
1 c. sugar
1/4 tsp. salt
1 c. light cream
1 1/2 lb. cottage cheese
1/4 c. flour

Combine crumbs, 1/2 cup sugar and poppyseeds. Blend with butter, set aside 3/4 cup crumbs for top. Press remaining crumbs in bottom of pan. Beat eggs until thick, lemon colored. Add remaining 1 cup sugar; beat well. Add salt, cream, cheese and flour.

Force through sieve, beat well. Pour into pan, sprinkle remaining crumbs over top. Bake in 350 degree oven for 1 1/4 to 1 1/2 hours or until center is well set. Turn off heat, leave cake in oven for 1 hour. Serve cold.