2 (8 oz.) cream cheese
3 tbsp. lemon juice
1/3 c. light cream
4 eggs, beaten
3/4 c. sugar
1 tbsp. flour
Rind of lemon

CRUST:

2 c. graham cracker crumbs, about 25
1/3 c. sugar
1 tsp. cinnamon
1/3 c. melted butter

Beat cream cheese and juice until smooth. Add cream, eggs, rind, sugar and flour. Beat well together.

Make crust by mixing the graham crumbs, sugar and cinnamon and melted butter together. Press on bottom and sides of springform pan.