Jennie Selligman'S Cream Cheesecake

• 1 (6-ounce) package zwieback toast, crushed
• 1 cup sugar
• 3/4 teaspoon ground cinnamon
• 1/4 cup plus 2 tablespoons butter or margarine, melted
• 1 (8-ounce) package cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 4 eggs, separated
• 1 (16-ounce) carton commercial sour cream
• 1 teaspoon grated lemon rind
• 1 1/2 tablespoons lemon juice
• 3/4 teaspoon vanilla extract

1. Combine toast crumbs, 1 cup sugar, cinnamon, and butter, mixing well. Firmly press mixture into bottom and halfway up sides of a 9-inch springform pan; set aside.
2. Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add 3/4 cup sugar and flour, mixing well. Add egg yolks, sour cream, lemon rind, juice, and vanilla; mix well.
3. Beat egg whites (at room temperature) until stiff peaks form. Fold egg whites into cream cheese mixture.
4. Pour cheese mixture into crust. Bake at 375u0b0 for 5 minutes. Reduce heat to 300u0b0; bake one hour and 10 minutes. Let cool to room temperature. Loosely cover, and refrigerate overnight. Remove sides of Springform pan before serving.

zwieback, sugar, ground cinnamon, butter, cream cheese, sugar, flour, eggs, sour cream, lemon rind, lemon juice, vanilla

Taken from www.myrecipes.com/recipe/jennie-selligmans-cream-cheesecake (may not work)