INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees F.  Use the steel blade of the food
processor; drop the zwieback cookies into the processor, one at a
time, and process until fine. Add the sugar and cinnamon. Melt butter
and pour in. Process 2 seconds or until crumbs are moistened. Reserve
3/4 cup of crumbs. Press the rest into bottom and sides of a buttered
10-inch springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash
the food-processor bowl.  Preheat oven to 350 degrees F.  Cut the
cheese into 1 oz pieces.  Process with steel blade until smooth. In
another bowl, beat the eggs  until stiff. Blend sugar into the egg
whites and pour into processor  bowl. Process with cream cheese until
smooth. Add vanilla. Process  for 2 seconds. Pour mixture into crust
and bake for 25 minutes.  Preheat oven to 475 degrees F.  Mix together
the sour cream, sugar and  vanilla.  Pour and spread over the top of
cake. Sprinkle reserved  crumbs to cover topping. Arrange slivered
almonds over the crumbs.  Bake for 7 minutes.  Refrigerate overnight.
The next morning open the springform pan and  knock off excess crust.
Enjoy.  NOTES    Food processor cheesecake -- This is reputedly the
1980 A&S  Cheesecake contest award winner.  I have an nth generation
copy of  the recipe, but it is the best cheesecake I have tasted.  :
Difficulty:  moderate.  Precision is required.  : Time:  11/2 hours.  :
Precision:  measure carefully.  : John Ioannidis  : Columbia
University, New York, USA  : ji@columbia.edu  : Copyright (C) 1986
USENET Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5955
Calories From Fat: 3956
Total Fat: 451.4g
Cholesterol: 1262mg
Sodium: 2794mg
Potassium: 2194.6mg
Carbohydrates: 430g
Fiber: 6.4g
Sugar: 414g
Protein: 75.3g