1 1/2 c. fine Zwieback crumbs
2 tsp. shortening
1/2 c. and 2 tbsp. sugar
2 tbsp. flour
4 eggs
1/4 tsp. salt
5 1/2 (3 oz.) pkgs. cream cheese
1 tsp. vanilla
1 c. light or heavy cream

Before measuring Zwieback crumbs, roll fine with a rolling pin. Then blend thoroughly with the shortening and 2 tablespoons of the sugar and press onto the bottom of a 9 inch springform mold.

Blend the remaining 1/2 cup sugar with flour, salt, cream cheese. Then beat in vanilla and unbeaten egg yolk with a spoon. Next stir in the top of crumbs in the springform mold. Bake in a moderate oven at 325 degrees for about 1 1/4 hours or until set in center. Serves 8-10. 9 inch spring mold, 9x9 inch square cake pan.