1 1/4 cups crushed zweiback crumbs
3 tablespoons melted butter
1 tablespoon sugar
2 pounds cream cheese
1 1/3 cups sugar
4 eggs
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1/3 cup heavy cream
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.
In a mixer, combine the cheese and sugar until blended. Add eggs and blend until 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.
