1 c. flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 egg yolk, slightly beaten
1/4 tsp. vanilla
5 (8 oz.) pkg. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
4-5 eggs (1 c.)
2 egg yolks
1/4 c. whipping cream

Combine 1 cup flour, 1/4 cup sugar and 1 teaspoon lemon peel. Cut in butter until crumbly. Add 1 egg yolk and 1/4 teaspoon vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch springform pan (sides removed). Bake in 400 degree oven about 8 minutes or until golden brown. Attach sides to bottom of pan and pat remaining dough on sides to height of 1 3/4 inches.

Beat softened cream cheese until creamy. Add vanilla and lemon peel. Mix sugar, flour and salt; gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Pour into crust lined pan. Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees and continue baking 55 minutes. Remove from oven. Loosen sides after 1/2 hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer before cutting.