CRUST:

1 c. Zwieback crumbs
2 tbsp. sugar
2 tbsp. butter

Mix all ingredients and put in the bottom of a spring form pan which has been lightly greased.

FILLING:

1 c. sugar, divided
1 tbsp. grated lemon peel
1 tbsp. lemon juice
1 tsp. vanilla
1/2 tsp. salt
2 (8 oz.) pkgs. cream cheese
5 eggs, separated
2 c. sour cream

Beat 1/2 cup sugar, lemon peel, lemon juice, vanilla, and salt into cream cheese. Blend in egg yolks, then sour cream. Beat egg whites, gradually adding 1/2 cup sugar, into stiff peaks. Fold whites into cheese mixture. Spoon mixture on top of crust. Bake at 325 degrees for 1 hour and 15 minutes. Cool 10 minutes. Run spatula around edge to loosen. Cool thoroughly before removing from pan. If desired, pipe buttercream icing into stars around perimeter of cake top. Fill in with cherry pie filling.