3/4 c. flour
3 tbsp. sugar
1 tsp. finely shredded lemon peel
6 tbsp. butter
1 slightly beaten egg yolk
1/2 tsp. vanilla
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 eggs
1 egg yolk
1/4 c. milk
Cherry sauce

To prepare crust, combine the 3/4 cup flour, the 3 tablespoons sugar, and 1/2 teaspoon of lemon peel. Cut in butter until crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400 degree oven for 7 minutes or until golden. Cool.

Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.

For the filling, in a large mixer bowl beat together the softened cream cheese, remaining lemon peel, and remaining vanilla until fluffy. Stir together the sugar, flour and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just until combined. Stir in milk.

Turn into crust-lined pan. Bake in a 450 degree oven for 10 minutes. Reduce heat to 300 degrees; bake 50 to 55 minutes more or until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with cherry sauce.