Categories: Cheesecakes, Cakes, Desserts 
      Yield: 16 servings 
  
-------------------------------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. 
  Cheesecake:  31 Fantastic Recipes   Lou Seibert Pappas