OMG I am so upset those were the very best zwieback ever. That is what we always used for the crust of our cheesecake recipe that I inherited from my grandmother she had made it for over 60 years. Looking forward to your recipe I have a couple but not the same as theirs. Working on it, Annee - today's version wasn't quite sweet enough, and needed a touch of nutmeg. Should be posted in a week or so- PJH

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