SHORTBREAD CRUST:

1 c. flour
2 tbsp. confectionery sugar
1/2 c. butter

3 (8 oz.) softened cream cheese
1 c. sugar
4 eggs
1 pt. sour cream
2 tbsp. flour
2 tsp. vanilla
1 tsp. lemon juice
1 c. heavy cream

Sift flour and sugar, then cut in butter. Chill 30 minutes, then turn out into pan and press firmly onto bottom and sides.

In largest bowl of electric mixer, beat filling ingredients in order listed, adding each one by one and beating until thoroughly mixed. Pour into crust and bake in preheated 325 degree oven for 20 minutes, then lower heat to 300 degrees and bake 40 minutes more. Turn off heat and let cake cool in closed oven for 1 hour. Cool on a rack to room temperature, then refrigerate.