---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Usenet
       Yield: 1 cake
       6 oz Zwieback cookies
     3/4 c  Sugar
       1 ts Cinnamon
     1/4 lb Butter
 --------------------------------CAKE FILLING--------------------------------
   1 1/2 lb Cream cheese
       1 c  Sugar
       4    Egg whites
   1 1/2 ts Vanilla
       2 c  Sour cream
       2 tb Sugar
     1/2 ts Vanilla
     1/3 c  Almonds, slivered
       1 tb Butter
   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
   Refrigerate overnight.  The next morning open the springform pan and knock
   off excess crust. Enjoy.
   *  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