1 c. Zwieback crumbs
1 tbsp. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. butter, softened
6 eggs, separated
1 tsp. cream of tartar
1/4 c. sugar
1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. salt
19 oz. cream cheese, softened
1 (16 oz.) carton dairy sour cream
1 tsp. vanilla
Strawberry-raspberry Sauce (below)

Preheat oven to 325 degrees. Combine crumbs, 1 tablespoon sugar, nutmeg, cinnamon and 2 tablespoons butter; press in bottom of buttered 10-inch spring form pan. Beat egg whites and cream of tartar until frothy; gradually beat in 1/4 cup sugar until stiff peaks form; set aside.

Gradually beat 1 1/2 cups sugar, flour and salt into cream cheese. Beat in egg yolks, one at a time. Beat in sour cream and vanilla. Fold in egg whites. Pour over crumb mixture. Bake until firm, 1 3/4 to 2 hours. Turn off heat; open oven door and let cool in oven 10 minutes. Remove from oven; cool on wire rack away from drafts. Refrigerate. Serve topped with Strawberry-raspberry Sauce. 12 to 16 servings.

STRAWBERRY-RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen strawberries, thawed
1 (10 oz.) pkg. frozen raspberries, thawed
3 tbsp. cornstarch
1/4 c. water
2 tbsp. sugar