16 Zwieback
1/4 c. sugar
1/8 tsp. cinnamon
1/4 c. melted butter

FILLING:

6 eggs
2 1/4 c. sugar
1/4 c. flour and 2 tbsp.
1 tsp. salt
Juice of 1 lemon
1 tsp. vanilla
3 lb. cream cheese (6 pkgs.)
1 1/2 c. light cream
Whipped cream
Strawberries

Mix first 4 ingredients together and pack in springform pan with removeable bottom. In 1 bowl beat all eggs with mixer for 5 minutes then add sugar slowly. Add flour, salt, lemon and vanilla. In a second bowl beat cream cheese with mixer adding cream slowly until smooth. Mix bowl 1 and 2; beat, beat, beat.

Pour over Zwieback mixture and bake at 325 degrees for 1 hour. Open oven door and leave in oven until cool. (Or overnight.) Refrigerate 8 hours. Serve with strawberries and whipped cream or your favorite topping. Enjoy!