18 zwieback rolled or 1 1/2 cups zwieback crumbs
3 tbsp butter
2 tbsp sugar
2 1/2-lb. packages of cream cheese
1/2 cup sugar
1/8 tsp cinnamon
1/2 tsp vanilla
1 tsp grated lemon rind
1 tbsp lemon juice
2 eggs seperated
1 cup thick sour cream
1 tbsp sugar
1 tsp vanilla
red and green maraschino cherries cut in half to make flowers
Blend zwieback crumbs with the butter and 2 tbsp sugar. Press into bottom of 9 inch spring form pan. Bake in slow oven for 5 minutes at 300 degrees. Cool
Blend the cream cheese softened at room temp with 1/2 cup sugar cinnamon, and 1/2 tsp vanilla. grated lemon rind and juice. Add the egg yolks one at a time mixing well after each yolk is added. Fold in the stiffly beaten egg whites. pour mixture on top of the crumbs. Bake in slow oven 300 degrees 45 minutes
Blend sour cream with the tablespoon of sugar and 1 tsp vanilla spread this mixture over top of the cheesecake return to oven for 10 minutes. COOL before removing the rim of the pan. DO NOT INVERT.. Garnish with cherry flowers .. very Christmasy..
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