1 1/4 c. graham cracker crumbs (about 15 squares)
3 tbsp. butter, softened
2 tbsp. sugar
5 (8 oz.) pkgs. cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
3 tbsp. lemon juice
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 c. whipping cream

Heat oven to 350 degrees. Mix crumbs, butter and 2 tablespoons sugar. Press mixture firmly and evenly in bottom of ungreased 9-inch springform pan. Bake 10 minutes, cool. Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cup sugar, the flour, lemon juice, salt and two of the eggs in a large mixer bowl until smooth. Continue beating, adding remaining 3 eggs and the egg yolks, one at a time, until blended. Blend in whipping cream on low speed. Pour into pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake one hour. Turn off oven, leave cheesecake in oven 15 minutes. Remove from oven and cool completely. Loosen cheesecake from side of pan, remove side. Cover and refrigerate up to 10 days. For longer storage, wrap and label. Freeze up to three weeks.

If frozen, one hour before serving, unwrap and thaw uncovered at room temperature. Serve with sliced strawberries. Makes 20 to 22 servings.