1/2 cup melted butter

3/4 cup sugar

2 cups fine 2wieback crumbs 2 teaspoons cinnamon 2 tablespoons gelatin 1 cup cold water

3 eggs, separated

2 cups cream cheese

3 tablespoons lemon juice 1 tablespoon grated lemon rind 1/4 teaspoon salt 1/2 cup whipping cream

Blend butter, 1/4 cup sugar, crumbs and cinnamon. Press 3/4 of this mixture on the bottom of a 9-inch spring form pan. Soak gelatin in 1/2 cup cold water for 5 minutes. Cook egg-yolks, remaining sugar (1/2 cup) and water (1/2 cup) in a double boiler, stirring constantly, until mixture coats a metal spoon. Add gelatin and stir until dissolved. Add gradually to cream cheese, add lemon juice, rind and salt, beat thoroughly. Cool, when beginning to congeal, beat several minutes with an egg beater. Whip cream and fold in with stiffly beaten egg-whites, blend thoroughly. Pour onto crumbs. Sprinkle remaining crumbs over top. Chill until firm. Serves 10 to 12.

For variety use crumbs made from graham crackers, vanilla wafers, gingersnaps, chocolate cookies, browned dried bread crumbs, crushed cornflakes or other suitably prepared breakfast foods in place of zwieback.