CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. melted butter

FILLING:

5 (8 oz.) pkgs. cream cheese, room temperature
3 tbsp. unbleached flour
1 3/4 c. sugar
3 tbsp. vanilla extract
3 tbsp. fresh lemon juice
5 whole eggs
2 egg yolks
1/4 c. heavy cream

Combine the crumbs and sugar. Add the melted butter and mix to moisten. Press this mixture on the bottom and partway up the sides of a 10 inch spring-form pan. Place in the refrigerator to chill while making filling.

Preheat the oven to 500 degrees.

Cream the cream cheese in an electric mixer with a paddle attachment until soft and fluffy.

With the paddle, beat in the flour. Beat in the sugar, a little bit at a time. Beat in the vanilla extract, lemon juice, eggs, and egg yolks, one at a time; cream, beating very well between each addition.

Pour the cheese mixture into the spring-form pan. Bake at 500 degrees for 12 minutes. Turn the oven down to 200 degrees and bake for 45 minutes. Turn the oven off and leave the cake in the oven for 15 minutes. Remove the pan from the oven and let cool on a rack for 1 hour.

Refrigerate the cake in the pan for 5 hours before removing side of pan. This is very important; the cake may collapse if the 5 hour period is cut short.