3 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter

FILLING:

5 (8 oz.) pkgs. soft cream cheese
1 1/2 c. sugar
3 tbsp. flour
1 tbsp. grated lemon peel
1/2 tsp. vanilla extract
5 eggs
2 egg yolks
1/2 c. heavy cream
1 c. dairy sour cream
1 can any Comstock pie filling

Make crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined. Press mixture on bottom and sides of 9-inch springform pan, to form a rim all around. Refrigerate until needed. Preheat oven to 500 degrees.

Make filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan. Bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 1 hour longer. Let cool in pan on wire rack. Spread top with sour cream. Then top with Comstock pie filling (your choice). Refrigerate for 3 hours or overnight. With spatula, loosen crust from sides of pan. Remove side of springform pan. Makes approximately 20 servings.