Desperate to make my cheesecake with zwieback crust, decided to try this recipe. I was satisfied with the substitution, the cheesecake satisfied my husband (whose birthday cake it was!). My comments: my home made zwieback was harder than the commercial version, so I ground it to crumbs in the blender, which resulted in a finer crumb than rolling it with a rolling pin as I usually did. This finer crumb resulted in a thicker crust than usual--more than I wanted. Solution: next time cut down crumb amount. I found that I needed more butter in the crust than the usual 3 tbsp. to "bind" it together.

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