18 pieces Zwieback (if you can't find, simply use graham crackers)
3 tbsp. sugar
3 tbsp. melted butter

FILLING:

4 eggs
2 tbsp. lemon juice
1 c. sugar
2 (8 oz.) pkgs. cream cheese, softened and cubed
1 tsp. vanilla

TOPPING:

1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees. Break 6 pieces Zwieback into blender container. Cover and process at grind. Empty into small bowl. Repeat with remaining crackers. Mix sugar and melted butter with crumbs. Press into 9 inch spring form pan. Bake 5 minutes. Cool.

Put eggs, lemon juice, sugar, cream cheese, and vanilla into blender container. Cover and process at blend until smooth; pour over crust. Bake 60 minutes. Combine sour cream, sugar, and vanilla. Pour over cake and bake 10 additional minutes. Cool cake before removing rim of spring form pan.