1 1/2 c. Zwieback toast
1 tbsp. sugar
1 tsp. butter, melted
3 (8 oz.) pkg. cream cheese, at room temperature
4 eggs
1 c. sugar
1 tsp. vanilla
2 c. sour cream
1 tbsp. sugar
1 tsp. vanilla

Crush toast between wax paper; add 1 tablespoon sugar and butter. Press lightly in spring form pan or 8 x 8 x 2 inch square. Let chill. Beat cream cheese until fluffy. Add eggs, sugar and vanilla. Beat until creamy. Pour in pan and bake at 350 degrees for 35 minutes.

Meanwhile, mix sour cream, 1 tablespoon sugar and 1 teaspoon sugar for topping in small bowl with wooden spoon. After 35 minutes, remove cake from oven and spread topping evenly on cake. Return to oven for 5 minutes. Cool on rack. Chill in refrigerator for 5 hours before serving. Use any kind of fruit topping.