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1 c. Zwieback crumbs
2 Tbsp. sugar
1/4 tsp. cinnamon
3 Tbsp. melted butter

Mix together and place in bottom of greased pan.

3 (8 oz.) pkg. cream cheese,
4 egg whites
1/2 tsp. salt
1 c. sugar
3 Tbsp. vanilla
Beat egg whites until stiff. Gradually add sugar. Add
cream cheese and mix well. Pour on top of crumb crust and bake
for 25 minutes at 350 degrees. Cool for 15 minutes.

Sour Cream Topping:
1 (16 oz.) carton sour cream
2 Tbsp. sugar
1/8 tsp. salt
Mix and spread on top of cake. Bake for 4 to 5 minutes
at 450 degrees or until set. Cool before removing from pan.

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