Categories: Cheesecakes 
      Yield: 1 servings 
  
           Crust:                              2 lb Cream cheese, softened 
     18 sl Zwieback, crushed fine              2 tb Flour 
  1 1/2 tb Unsalted butter, cut in bits        1    Vanilla bean, minced 
           - softened                          3 lg Eggs, separated 
  1 1/2 tb Sugar                               1 c  Sour cream 
           Filling:                                 Thin slices of lemon for gar 
      1 c  Plus                                     -ish 
      2 tb Sugar                           
  
  In a bowl, stir together the zwieback, butter, and sugar until the mixture 
  is combined well and press the mixture into the bottom of a 9-inch 
  springform pan. In a large bowl with an electric mixer, cream together the 
  sugar and cream cheese until the mixture is light and fluffy. Add the 
  flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the 
  mixture well. Stir in the sour cream.  In a bowl, beat the egg whites until 
  they just hold stiff peaks and fold them into the cream cheese mixture 
  gently but thoroughly. Pour the filling into the pan and run a rubber 
  spatula through the filling in a circle about one inch from the rim to help 
  the cake rise evenly. Bake the cake in the middle of a preheated 350f oven 
  for 60 minutes, turn off and let the cake stand in the oven for 30 minutes. 
  Let the cake cool completely or until it is set, in the pan on a rack. 
  Chill the cake covered, overnight. Remove the cake from the pan and garnish 
  it with lemon slices. a 1945 Gourmet Mag. favorite.