1 pkg. Zwieback toast, crushed
1/4 c. sugar
1/2 c. (1 stick) butter, melted
1 tsp. cinnamon

FILLING:

6 egg yolks
1 c. sugar
4 8-oz. pkgs. (32 oz.) cream cheese
Juice of 1/2 lemon
5 egg whites
Pinch of salt

TOPPING:

1 pt. sour cream
4 tbsp. sugar
2 tsp. vanilla

Preheat oven to 350 degrees.

To make crust: Mix zwieback, sugar, melted butter and cinnamon. Press on bottom and up sides of springform pan.

Make filling: Beat egg yolks and sugar together until light in color. Continue to beat, adding cream cheese, 8 ounces at a time. Add lemon juice.

In a separate bowl, beat egg whites and salt to soft peak stage. Fold into cheese mixture. Pour into crust. Bake at 350 degrees for 30 minutes. It will be not quite done. Remove from oven and raise oven temperature to 400 degrees.