---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Cheesecake - Ioannidis
  Categories: Cheesecakes
       Yield: 1 servings
  
     200 g  Zwieback cookies
     150 g  Sugar
       5 ml Cinnamon
     100 g  Butter
     700 g  Cream cheese
     200 g  Sugar
       4    Egg whites
   7 1/2 ml Vanilla
     500 ml Sour cream
      20 ml Sugar
   2 1/2 ml Vanilla
      40 g  Slivered almonds
      15 g  Butter
  
   1.  Preheat oven to 190 øC . 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 25 cm springform pan. Bake 10 minutes.
   Refrigerate 30 minutes. Wash the food processor bowl.
   
   2.  Preheat oven to 175 øC . Cut the cheese into 30 g 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.
   
   3.  Preheat oven to 250 øC . 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.
   
   4.  Refrigerate overnight. 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. I have an
   nth generation copy of the recipe, but it “is” the best cheesecake I have
   tasted.
   
   Enjoy.
   
   Difficulty    : moderate. Precision is required.
   Precision     : measure carefully.
   
   Recipe By     : John Ioannidis Columbia University, New York, USA
  
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