1 pkg. (24 pieces) Zwieback
2 c. sugar
1 tsp. cinnamon
1/2 c. butter
4 eggs
4 tbsp. flour
1/4 tsp. salt
3/4 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. lemon rind
1 c. evaporated milk or cream
1 lb. cream cheese
8" or 9" springform pan

Roll zwieback into crumbs. Combine with 1 cup of the sugar, cinnamon and melted butter; mix well. Press all but 2/3 cup on bottom and sides of greased 8" or 9" springform pan and refrigerate until filling is prepared.

Beat eggs until thick and light. Add remaining sugar, flour, salt, vanilla, lemon juice and rind; beat well. Combine milk or cream and cream cheese; mix well and add to egg mixture. Pour into pan containing crumbs and sprinkle reserved crumbs on top. Bake in moderate oven, 325 degrees, for 1 1/4 to 1 1/2 hours until set. Cool. Loosen edge with spatula and remove spring side from base. Makes 10 servings.