1 box Zwieback
1 c. sugar
1/4 c. melted butter, you may use extra butter
1/2 tsp. cinnamon
1 (16 oz.) can crushed pineapple, drained (opt.)
6 egg whites
1 lb. ricotta cheese, part skim
1 pt. plain yogurt
1 lb. cream cheese (Neufatchel)
1 1/2 c. sugar
Juice of 1 lemon
1/4 lb. (1 stick) melted butter
3 tbsp. cornstarch
3 tbsp. flour
1 tbsp. vanilla

Crush Zwieback. Add 1 cup sugar and cinnamon and mix. Add 1/4 cup melted butter and mix well. Put 3/4 crumb mixture on bottom of 10 inch springform pan. Sprinkle pineapple over crumbs and set aside.

In large bowl let egg whites, cheeses and yogurt come to room temperature. Beat for 2 minutes. Add lemon juice, 1 1/2 cups sugar, vanilla, 1/4 pound melted butter; cream well. Add cornstarch and flour and mix well.

Pour filling over crumb-pineapple base. Top with remaining crumb mixture. Place in COLD oven. Turn to 325 degrees and bake 1 hour. Turn off heat after 1 hour and let cheesecake stand in oven 7 to 8 hours. DO NOT OPEN OVEN DURING THAT TIME. Remove cake and refrigerate for an additional 7 to 8 hours until cold and set. Serve with strawberry topping.

STRAWBERRY TOPPING:

1 (10 oz.) carton of frozen strawberries in syrup (not fresh frozen in plastic pouch)
2 tbsp. cornstarch
1/3 c. sugar
1/2 tsp. lemon rind
1 tsp. lemon juice

Thaw berries and drain, reserving juice. In small saucepan, mix cornstarch, sugar, lemon rind and lemon juice. Gradually add 3/4 cups (reserved) strawberry syrup.

Cook, stirring CONSTANTLY, until mixture comes to a boil and clears. Let cool about 7 minutes. Add strawberries (toss in a handful of fresh strawberries if they're in season) and spread topping on cooled cheesecake.