Set aside 3/4 cup of the flavored zwieback crumbs; reserve. Firmly press remaining crumbs in the bottom of a 9-inch cheesecake pan with removable bottom or sides. Bake in a 350 degree oven for about 15 minutes or until crumbs are browned. Cool.
Whirl ricotta in a covered blender until smooth. Beat eggs to blend evenly; gradually beat in sugar until thick. Add salt, cream, and ricotta; beat well. Fold in flour, lemon peel, and juice. Pour onto cooled crust. Blend reserved crumb mixture with almonds; sprinkle evenly over top. Bake in a 350 degree oven for about 1 hour 10 minutes, or until the cake feels firm when lightly touched near the center. Turn off oven heat and let cake cool in oven for 2 hours with door ajar. Chill, remove sides of pan. Serves 8-10.
Zweiback Crumbs: Whirl 1 box (6 oz.) zweiback, a portion at a time, in a covered blender to make fine crumbs. Mix well with 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and 1/3 cup melted butter.