CRUST:

1 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. vanilla
1 egg yolk
1/4 c. soft butter (I add a little more)

FILLING:

5 (8 oz.) pkgs. cream cheese, 2 1/2 lbs. at room temperature
1 3/4 c. sugar
3 tbsp. all-purpose flour
1 1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream

CRUST:

1. In small bowl combine flour, sugar and vanilla. Add egg yolk and butter. Mix until dough leaves side of bowl.

2. Form into ball and divide in half.

3. Lightly grease bottom and side of 9 inch spring form pan. Remove sides and press dough onto bottom circle of pan.

4. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Cool.

5. Put pan together, press remaining dough onto sides of pan until it comes up only 3/4 to top of pan. Refrigerate until ready to fill.

FILLING:

1. Preheat oven to 500 degrees. In large bowl combine cheese, sugar, flour and vanilla. Add eggs and egg yolks one at a time. Beat after each addition.

2. Beat until mixture is well combined. Add heavy cream, beating until well combined.

3. Pour filling into pan with crust and bake 10 minutes. Reduce temperature to 250 degrees. Bake for 1 hour. Cool in pan on wire rack. Refrigerate overnight.

TO SERVE:

1. Remove side of pan.

2. May leave plain or top with cherry pie filling, pineapple or your favorite topping.