1/2 c. soft butter
1 (6 oz.) pkg. Zwieback, crushed into fine crumbs
1/2 c. extra fine (instant) sugar
2 (8 oz.) pkgs. cream cheese
4 eggs, separated
1/2 c. granulated sugar
2 tbsp. flour
1/4 tsp. salt
1/2 tsp. almond extract
1 c. whipping cream

Blend soft butter, Zwieback crumbs and instant sugar. Reserve 1/3 to 1/2 cup for topping. Press remaining crumb mixture on bottom and sides of 8" spring form pan. Mash cream cheese until softened; blend with sugar, flour, salt and flavoring. Add egg yolks one at a time, mixing well after each addition. Blend in cream. Beat egg whites stiff but not dry; fold into cheese mixture. Spoon gently into crumb lined pan. Scatter reserved crumbs on top. Bake at 325 degrees for 1 hour and 15 minutes or until center of cake is set. Turn off oven. Leave cake in oven, with door closed, for 1 hour longer. Remove from oven. Cook slowly to room temperature. Chill. 8 to 10 servings.