1 c. all purpose flour
1/4 c. sugar
1 tsp. lemon peel
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla

Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch springform pan, sides removed. Bake in hot oven 400 degree, about 8 minutes. Cool. Attach sides to bottom and pat the remaining dough on sides to height of 1 3/4 inches.

FILLING:

5 (8 oz.) pkg. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel (may use orange instead of lemon)
1 3/4 c. sugar
3 tbsp. all purpose flour
1/4 tsp. salt
4-5 eggs, to make 1 c.
2 egg yolks
1/4 c. whipping cream, do not whip

Let cream cheese stand at room temperature to soften, 1 to 1 1/2 hours. Beat creamy. Add vanilla and lemon peel. Mix next ingredients, gradually blending into cheese. Add eggs and egg yolks, one at a time, beating after each addition, just to blend. Gently stir in whipping cream.

Turn into crust lined pan. Bake at 450 degrees for 12 minutes. REDUCE HEAT TO 300 degrees and continue baking for 55 minutes. May have to go 5 minutes more. Check to see if middle of cake does not wiggle when moved. Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer, refrigerate.

NOTE: Put foil on bottom shelf of oven to catch leaking from pan. Sometimes the springform pans are not leak proof.