Sour Cream Cheesecake

Using 2 cups crumbs, line a 2-1/2-inch-deep, 9-inch spring mold with:

• Zwieback Crust

Chill the crust. Preheat oven to 375*. Mix well, then pour into the crust:

• 2 well-beaten eggs

• 3/4 lb. soft cream cheese

• 1/2 cup sugar

• 1 teaspoon lemon juice or 1/2 teaspoon vanilla1/2 teaspoon salt

Bake about 20 minutes. Remove from oven. Dust the top with:

• Cinnamon

Let cool at room temperature. Heat oven to 425*. Mix well and pour over the cake:

• 1-1/2 cups thick cultured sour cream

• 2 tablespoons sugar

• 1/2 teaspoon vanilla

• 1/8 teaspoon salt

Bake for about 5 minutes to glaze the cheesecake. Let it cool, then refrigerate for 6 to 12 hours before serving.