Thanks to all the posters here--we hunted and hunted for Zwieback for our cheesecake crust--in vain, of course--finally investigating on the internet, and discovering the very sad news. We've thought of every possible substitute (we thought) then found all of your postings, and some new and wonderful ideas. The Zwieback recipe sounds great--am only concerned about amount produced, and whether it would "keep" from cheesecake to cheesecake. Ideas about this? Carolyn, this keeps very well for weeks. Not sure how often you make cheesecake; you could certainly just enjoy any excess zwieback "as is," without making it into crust. Or it would freeze well, too, so long as you wrapped it tightly. Hope this helps - PJH

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