1 c. sugar
1 c. Zwieback crackers
1 c. heavy cream
1 lb. cream cheese
2 tbsp. flour
4 eggs, separated
1 tsp. vanilla
2 tbsp. butter
2 tbsp. sugar
Pinch of salt

Roll Zwieback into crumbs, add butter and 2 tablespoons of sugar, blend thoroughly, put in bottom of solid base spring form baking pan and press down evenly all around.

Cream 1 cup sugar with cream cheese, add flour, salt, vanilla and beaten egg yolks, mix well, add heavy cream.

Fold in beaten egg whites and pour the mixture on top of crumbs.

Bake until no depression is left in the center with a toothpick. This should be about 1 hour at 325 degrees. Let cool and indulge in 1 yummy cheesecake!