Unbaked zwieback crumb crust OR
Unbaked vanilla wafer crust

3 8 oz package of soft cream cheese
1 cup sugar
1 ½ tsp vanilla
¼ tsp salt
1 ½ tsp grated lemon rind
4 eggs, separated
1 cup heavy cream, whipped
½ cup, plus 2 Tbs all-purpose flour

In a large bowl, combine the cream cheese, ½ cup of the sugar, vanilla, salt, and grated lemon rind and beat until smooth. Beat in the egg yolks.
In a separate bowl, whip the egg whites until stiff, gradually adding
The other ½ cup sugar. In another bowl, whip the cream until almost
Stiff. Put the whipped cream and the whipped egg whites in with the cream cheese mixture. Sprinkle the flour on top, and carefully fold all together with a large rubber spatula. Pour into a prepared crumb crust (in one large or three small spring form pans) and bake at 320 for 1 hour and 20 min. Turn off Oven. Do not open the door and leave in the oven for three hours. Take out, cool on a rack at room temperature for and hour or so, then refrigerate for several hours before removing the sides of the pan.

Vanilla Wafer Crust

Break up a box of vanilla wafers and crush fine in a plastic bag. Put 1 ½ cups crumbs in a bowl, add ¼ cup of melted butter and mix well. Press into the bottom of a large spring form pan.