3/4 c. all purpose flour
3 tbsp. sugar
1 tsp. finely shredded lemon peel
6 tbsp. butter
1 slightly beaten egg yolk
1/2 tsp. vanilla
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 tbsp. all purpose flour
1/4 tsp. salt
2 eggs
1 egg yolk
1/4 c. milk

CHERRY SAUCE: (opt.):

3/4 c. sugar
2 tbsp. cornstarch
Dash of salt
1/3 c. water
4 c. fresh or frozen unsweetened tart red cherries

To prepare crust, combine 3/4 cup flour, 3 tablespoons sugar and 1/2 teaspoon lemon peel. Cut in butter until crumbly. Stir in one slightly beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of dough onto the bottom of an 8" or 9" springform pan (with sides removed). Bake at 400 degrees for 7 minutes. Cool.

Butter the sides of pan and attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4". Set aside.

For filling, in a large mixer bowl, beat together the cream cheese, remaining lemon peel and remaining vanilla until fluffy. Stir together 1 cup sugar, 2 tablespoons flour and salt; gradually stir into cream cheese mixture. Add 2 eggs and 1 egg yolk, all at once, beating at low speed just until combined. Stir in milk. Pour into pan.

Bake at 425 degrees for 10 minutes. Reduce heat to 300 degrees for 50 to 55 minutes or until a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes and remove sides of pan. Cool at least 2 hours. Top with Cherry Sauce.

SAUCE: In saucepan, combine sugar, cornstarch and salt. Stir in water. Stir in cherries. Cook and stir until thickened. Cook and stir one to two minutes more. Cover; chill without stirring. Pour on top of cheesecake.