Crust:
1 box Nabisco Zwieback - crumbs
2 TBS sugar
½ tsp cinnamon
½ tsp nutmeg
1/3 cup melted butter or margarine
Filling:
24 oz. Philadelphia cream cheese, softened
5 eggs
1 cup sugar
Topping:
1 pint sour cream
½ cup sugar
1 TBS vanilla extract
1 tsp lemon extract
Mix zwieback crumbs with sugar and spices. Add butter
and mix until moist. Press into bottom of 9" spring-form pan.
(For chocolate, the crust can be Oreo crumbs but it will be dense.)
Separate eggs. Beat whites with sugar until stiff peaks.
Beat yolks with cream cheese until smooth.
Fold whites into cheese mixture.
Pour into zwieback crust.
Bake at 350 for 45 to 50 minutes. Top will be tan when done.
Turn oven up to 400 and carefully spoon on topping.
Once oven is 400 degrees, turn off with cake in oven.
Allow cake to cool in oven until it can be removed with bare hands.
Refrigerate.