1 1/3 cups zwieback crumbs
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup melted butter or margarine
4 3-ounce packages cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 teaspoon grated lemon rind
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
Cocktail cherries, spearmint leaf candies (optional)

Preheat oven to 350°. Combine crumbs, brown sugar, cinnamon and melted butter; press into a 9-inch pie pan. Reserve 2 tablespoons of mixture for decoration on finished pie. Beat cream cheese, eggs, lemon juice and rind, sugar and vanilla together until smooth and creamy.

Pour into prepared crust and bake 30 minutes. Spread sour cream on top of pie and chill several hours before serving. If desired, decorate top of pie with cocktail cherries, pieces of green spearmint leaf candies and a sprinkling of reserved crumbs.

Serves 10 to 12
Preparation time: 45 MIN.
Approximate calories per serving… 300

HELPFUL HINT: For variety, 1 tablespoon of white raisins, candied orange peel and citron may be included in the filling; or fruit toppings such as pineapple, cherry, blueberry, strawberry or peach – can be served over the pie.

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.