1 pkg. Zwieback
3/4 (3 oz.) bar butter
1 c. sugar
1 lb. cream cheese
1/2 lb. creamed cottage cheese
1/2 pt. sour cream
1 full c. sugar
5 eggs
1 tbsp. juice of 1 small lemon

Roll out zwieback and add butter and 1 cup sugar. Mix well; save 1/2 cup for top of cake. Press remainder on bottom and sides of spring form pan which has been greased. Blend cream cheese and add cottage cheese, sour cream and sugar. Mix well. Add eggs, one at a time. Add lemon juice. Pour into pan. Cover with reserved crumbs. Place in preheated oven 350 degrees. Bake 1 hour. Turn off oven after q hour and let cake remain in oven 1 hour longer. Do not open oven door during 2 hour period. Cool well before serving.