CRUST:

1 1/2 c. Zweiback (18 slices) 1 (6 oz.) box
3 tbsp. brown sugar
1 tsp. cinnamon
6 tbsp. butter

FILLING:

3 pkgs. cream cheese (8 oz. each)
1 1/2 c. sugar
4 eggs
2 c. dairy sour cream (16 oz.)
1 c. heavy cream (for whipping) 1/2 pint

Make crust: Crush Zweiback into crumbs. Mix it with brown sugar and cinnamon in small bowl. Blend in melted butter. Press evenly over bottom and sides of buttered 9 inch or 10 inch spring form pan. Set pan on 12 inch long piece of double thick foil. Fold up around side to catch any butter mixture that may leak out as cake bakes. Chill while making filling.

Make filling: Soften cream cheese in large bowl or pan. Gradually beat in sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in remaining ingredients all at once. Pour into prepared crust.

Bake in moderate oven (350 degrees) for 1 hour. Turn heat off, and let cake remain in oven with door closed for 1 hour longer.

Remove from oven; cool in pan on wire rack. (Cake may settle slightly in center as it cools). Remove foil wrapping. Loosen cake around edge with knife, release spring and carefully lift off side of pan. Place cake on plate. Glaze with fruit pie topping, or fresh fruit with juice. Serves 12.