4 egg whites
3 (8 oz.) pkgs. cream cheese
1 c. granulated sugar
1 tbsp. vanilla (or other flavor)
6 zwieback

TOPPING:

1 pt. sour cream
4 tbsp. granulated sugar
2 tbsp. vanilla (or other flavor)
2 zwieback
Ground cinnamon

Beat egg whites and sugar until very stiff. Mix cream cheese and vanilla with egg whites and sugar. Beat until very smooth. Butter pan and spread grated zwieback on bottom to make a crust. Pour cream cheese mixture into pan. Bake at 350 degrees for 25 minutes. Cover cake with ground cinnamon to taste.

Mix sour cream and vanilla. Pour on cake. Bake for 25 minutes at 350 degrees. Add crushed zwieback. Bake for another 5 minutes. Turn oven off. Let cake stay in oven 10 minutes longer. Remove and cool and refrigerate.