18 Zwieback
2 tbsp. butter
2 tbsp. sugar
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 1/2 lb. pkgs. cream cheese
1 tbsp. vanilla
4 eggs
1 c. cream

Roll Zwieback into crumbs, blend with butter and sugar. Press on to the bottom of 9-inch spring pan.

Blend the 1/2 cup sugar, flour, salt and softened cream cheese, at room temperature. Add vanilla. Add egg yolks, one at a time, mixing well after each yolk is added. Add the cream and blend thoroughly. Fold in stiffly beaten egg whites and pour the mixture over the crumb mixture. Bake in a very moderate 325 degree oven for 1 hour until set in the center. Cool before removing the rim of the pan. DO NOT invert.