3/4 c. butter, soft
2 c. sugar
Grated peel of 2 sm. lemons
5 eggs
1 1/4 c. plus 3 tbsp. flour
3 egg yolks
5 (8 oz.) pkg. cream cheese
1/4 c. milk

In small bowl, at low speed, mix butter, 1 1/4 cup flour, 1/4 cup sugar, 1 egg yolk, and half of grated lemon peel until well mixed. Shape into ball; wrap and chill 1 hour. Preheat oven to 400 degrees. Press 1/2 of dough in bottom of 10 x 2 1/2 inches springform pan. Bake 8 minutes. Cool. Turn oven up to 475 degrees. In large bowl, at medium speed, beat cream cheese until smooth. Slowly beat in 1 3/4 cup sugar. On low speed, beat in 3 tablespoons flour and remaining ingredients. Beat 5 minutes at medium speed. Press remaining dough around sides of pan to within 1 inch of top. DO NOT BAKE. Pour cream cheese mixture in pan. Bake at 475 degrees for 12 minutes. Turn oven down to 300 degrees, bake 35 minutes longer. Turn oven off and let cheese cake set in it for another 30 minutes. Remove and cool on rack. Refrigerate until chilled. Serves 12-16.