Aunt Ro’S Cream Cheese Cake

• 1-1/2 cup Zwieback Cookies, Chopped Finely
• 3 Tablespoons Butter
• 2 Tablespoons Sugar
• 2 packages Cream Cheese (8 Oz. Softened)
• 1 cup Sugar
• 5 whole Eggs, Separate Whites From Yolks
• 2 cups Sour Cream
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Juice

1. Bottom of pan: Place Zwieback cookies in bowl. Blend in butter and 2 Tbl. sugar. Press mixture firmly into bottom of 9" cheesecake pan. Put aside.
2. Rest of cake: Mix softened cream cheese with 1 cup sugar and blend well. Add 5 egg yokes, blend with blender.
3. Add sour cream, vanilla and lemon juice, and blend well.
4. Now beat egg whites until stiff and fold into batter.
5. Bake in 300 degree oven for one hour. Shut off oven, and leave in one hour. Cool and refrigerate
6. *disclaimer-I have these 40-55 year old, hand-written recipes from my Aunt, who has since passed. Unless noted, I have no clue if they were adapted from other recipes.

zwieback cookies, butter, sugar, cream cheese, sugar, eggs, sour cream, vanilla, lemon juice

Taken from tastykitchen.com/recipes/desserts/aunt-roe28099s-cream-cheese-cake/ (may not work)