CRUST:

1 (6 oz.) pkg. Zwieback, crushed
2 tbsp. sugar
1/2 tsp. cinnamon
1/3 c. softened butter

Blend together and press on sides and bottom of a 9-inch springform pan.

FILLING:

1 c. light cream
1 lb. cream cheese, softened
4 eggs
1 c. granulated sugar
1 tsp. grated lemon rind (optional)
4 tbsp. flour
1/4 tsp. salt
2 tbsp. lemon juice

Add cream to cream cheese, beating until smooth. Beat eggs, sugar, and lemon rind until thick and light. Add flour and salt to cheese mixture and stir in lemon juice. Pour into crust.

Bake in preheated 325 degree oven for 1 1/4 to 1 1/2 hours. Cool thoroughly before removing sides of pan. Top with desired topping.