3/4 c. butter, softened
All purpose flour
Sugar
3 egg yolks
Grated peel of 2 sm. lemons
5 (8 oz.) pkg. cream cheese
5 eggs
1/4 c. milk

Early in day or day ahead: in small bowl with mixer at low speed, beat butter, 1 1/4 cups flour, 1/4 cup sugar, 1 egg yolk and 1/2 of grated lemon peel until well mixed; shape into ball; wrap; chill 1 hour.

Preheat oven to 400 degrees. Press 1/3 of dough into bottom of 10 x 2 1/2 inch springform pan; bake 8 minutes; cool. Turn oven control to 475 degrees. Meanwhile, in large bowl with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1 3/4 cups sugar. With mixer at low speed, beat in 3 tablespoons flour and remaining ingredients. At medium speed, beat 5 minutes, occasionally scraping.

Press rest of dough around side of pan to within 1 inch of top; do not bake. Pour cream cheese mixture into pan; bake 12 minutes. Turn oven control to 300 degrees F. Bake 60 minutes. Turn off oven; let cheesecake remain in oven 30 minutes. Remove; cool in pan on wire rack. Refrigerate until chilled.

TO SERVE: Remove cake from springform pan; loosening with large spatula, slide onto plate. Makes 16 servings.