| 1 | Preheat oven to 190 Śc . |
| 2 | Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine. |
| 3 | Add the sugar and cinnamon. |
| 4 | Melt butter and pour in. process 2 seconds or until crumbs are moistened. |
| 5 | Reserve ?cup of crumbs. |
| 6 | Press the rest into bottom and sides of a buttered 25 cm springform pan. |
| 7 | Bake 10 minutes. |
| 8 | Refrigerate 30 minutes. |
| 9 | Wash the food processor bowl. |
| 10 | Preheat oven to 175 Śc . |
| 11 | Cut the cheese into 30 g pieces. |
| 12 | Process with steel blade until smooth. |
| 13 | In another bowl, beat the eggs until stiff. |
| 14 | Blend sugar into the egg whites and pour into processor bowl. |
| 15 | Process with cream cheese until smooth. |
| 16 | Add vanilla. |
| 17 | Process for 2 seconds. |
| 18 | Pour mixture into crust and bake for 25 minutes. |
| 19 | Preheat oven to 250 Śc . |
| 20 | Mix together the sour cream, sugar and vanilla. |
| 21 | Pour and spread over the top of cake. |
| 22 | Sprinkle reserved crumbs to cover topping. |
| 23 | Arrange slivered almonds over the crumbs. |
| 24 | Bake for 7 minutes. |
| 25 | Refrigerate overnight. |
| 26 | The next morning open the springform pan and knock off excess crust author"s notes: this is reputedly the 1980 a&s cheesecake contest award winner. |
| 27 | I have an nth generation copy of the recipe, but it "is" the best cheesecake i have tasted. |
| 28 | Enjoy. |
| 29 | Difficulty : moderate. |
| 30 | Precision is required. |
| 31 | Precision : measure carefully |
