1 c. sifted all purpose flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla

FILLING:

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

CRUST: Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla; blend thoroughly. Pat 1/3 of the dough on the bottom of a 9 inch springform pan (sides removed). Bake at 400 degrees about 8 minutes or until golden brown; cool. Attach sides to bottom, butter sides and pat remaining dough on sides to height to 1 3/4 inches.

FILLING: Let cream cheese stand at room temperature to soften, 1 to 1 1/2 hours. Beat creamy; add vanilla and lemon peel. Mix sugar, flour, add 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.

Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking for 55 minutes. remove from oven; cool. Loosen sides with a spatula after 1/2 hour. Remove sides at the end of 1 hour. Allow to cool 2 hours longer. Glaze with strawberry, pineapple, or cherry glaze. Serves 12.