Cheesecake With Zwieback Crust

• 6 ounces zwieback cookies
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup butter, melted
• 4 large eggs
• 1 cup sugar
• 1 dash salt
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 4 (8 ounce) packages cream cheese, softened
• 24 ounces small curd cottage cheese
• 1/4 cup flour

1. Preheat oven to 325. Roll zwieback fine, mix with 1 cup of sugar, cinnamon, and the melted butter, and set aside 1/4 of the mixture to sprinkle over the top.
2. Butter a 9-inch spring form pan; spread and press zwieback mixture on bottom and side of form.
3. For the Filling: Beat eggs with sugar until light, add salt, lemon and vanilla. Stir in the cream, then add cheese and flour, mixing until smooth.
4. Strain through a fine sieve, or pour into food processor, or in batches in a food processor, and process until smooth.
5. 5tour into zwieback-lined form, sprinkle remaining zwieback crumb on top, and bake for 1 hour.
6. 6turn off heat, let stand in oven for 1 hour, or until cooled. Remove rim of spring form pan and place with tin bottom on serving plate.

zwieback cookies, sugar, cinnamon, butter, eggs, sugar, salt, lemon juice, lemon zest, vanilla, heavy cream, cream cheese, cottage cheese, flour

Taken from www.food.com/recipe/cheesecake-with-zwieback-crust-336184 (may not work)