Generously butter a spring-form mold or large cake pan with a removable bottom. Mix cracker crumbs with 1/2 cup sugar, cinnamon and melted butter, reserving 1/2 cup of the mixture.

Spread remaining mixture on bottom and sides of mold, pressing to form crust. Beat eggs until light, add 1 cup sugar, salt, lemon juice and rind; stir in cream, (vanilla, if using), cottage cheese and flour; beat with mixer or in a food processor/blender until smooth.

Pour into crumb-lined form and sprinkle evenly with reserved zwieback mixture and nuts.

Bake at 350° F. for 1 hour until center is set (test with cake tester).

Turn off heat, open oven door and leave, undisturbed in oven for one hour longer.

Makes 10 servings.