1 1/2 c. Zweiback or graham cracker crumbs, divided
1/4 c. butter, melted
3 tbsp. sugar

Butter sides of spring form pan and coat with plain crumbs. Combine balance of crumbs with butter and sugar and pat evenly on bottom of pan.

FILLING:

1 1/2 c. sugar
3 tbsp. flour
3 pkgs. (8 oz.) cream cheese, softened
1 pt. sour cream
6 eggs, separated
1 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt

In mixer combine the sugar, flour and softened cream cheese. Add egg yolks one at a time, beating well after each. Add sour cream, salt, lemon peel and vanilla. Mix well. Beat egg whites until very stiff. Fold into flour mixture. Pour in prepared pan and bake at 325 degrees for 1 hour. Off heat and leave cake in oven until cool. When completely cool, remove sides of pan.