Crush Zwieback in blender; add one third c margarine, one third c sugar and 1 t. cinnamon to Zwieback, mix well, and press into pie dish. Mix together the cream cheese, 1 c sugar, vanilla eggs and lemon juice. Pour into pie crust. Bake at 160ºC or 1 hour. Put strawberries, one third c sugar and cornstarch in sauce pan, cook for 10 minutes on low heat. Pour strawberry mixture over the cream cheese. Refrigerate.