CRUST:

2 1/2 c, graham cracker crumbs
1/4 c. sugar
1/2 c. butter (soft)

FILLING:

5 (8 oz.) pkg. cream cheese, soft
1 3/4 c. sugar
1 tbsp. grated lemon peel
5 eggs
1/4 c. heavy cream
3 tbsp. flour
1/4 tsp. vanilla
2 egg yolks

Make crust--build up on sides of 9 inch spring pan. Refrigerate.

Make filling in large bowl, add cream cheese, sugar, flour and vanilla. Beat at high speed just to blend. Add eggs one at a time while beating. Add cream and beat just until well combined. Pour in crust lined pan. Bake 10 minutes at 500 degrees then reduce to 250 degrees and bake for one hour longer.

Let cool in pan. Serve with fruit if desired.