-ZWEIBACK CRUST-
1 1/4 c  Crushed Zweiback crumbs
3 tb Melted butter
1 tb Sugar

-CAKE-
2 lb Cream cheese
1 1/3 c Sugar
4 Eggs
2 tb All-purpose flour
2 ts Grated lemon zest
1/3 c Heavy cream

Crust: In a bowl, mix together the crumbs, butter, and sugar and press
into the bottom and partly up the sides of a 9 or 10 inch springform pan.
Bake in a preheated 325F for 8 minutes or until lightly browned. Let cool.

Cake: In a mixer, combine the cheese and sugar until blended. Add eggs and
blend untik smooth. Mix in flour, lemon zest, and cream. Pour into crust
lined pan. Bake in a preheated 400F oven for 10 minutes; reduce temperature
to 250F and continue baking 35 to 40 minutes longer or until just barely
set. Turn off the oven, leave the door ajar, and let cool in the oven for
1 hour longer. Chill. To serve, remove pan sides and cut into wedges.
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