Title: Club cheesecake with zwieback crumb crust
 Categories: Desserts
      Yield: 10 Servings
 
MMMMM--------------------ZWIEBACK CRUMB CRUST-------------------------
      1 pk Zwieback (6-oz)
    1/2 c  Sugar
    1/8 ts Salt
    1/2 c  Butter or margarine; melted

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
    1/4 c  Whipping cream OR
           - evaporated milk
      4 c  Cottage cheese
    1/4 ts Salt
      4    Eggs; separated
    1/2 c  Sifted flour
      1 ts Vanilla
      1 ts Grated lemon peel
 
  Crush zwieback and roll to fine crumbs. Combine half of crumbs with
  1/2 cup sugar, 1/8 teaspoon salt and melted butter and mix until well
  blended. Press onto bottom and sides of 9-inch cake pan with
  removable bottom. Reserve rest of crumbs for top of cake. Cover crust
  with waxed paper and chill.
  
  To make filling, combine 1 cup sugar and cream and stir until sugar is
  dissolved. Add cottage cheese, 1/4 teaspoon salt, well-beaten egg
  yolks, flour, vanilla and grated lemon peel. Beat thoroughly until
  well blended and smooth. Beat egg whites until stiff and fold into
  cheese mixture. Turn into chilled Zwieback Crumb Crust and sprinkle
  with reserved crumbs. Bake at 350F 1 hour 20 minutes. Let cake cool
  in pan.