Crust:

2 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. soft butter

Mix graham cracker crumbs, sugar and butter. Press into spring-form pan.

Filling:

5 (8 oz. each) pkg. cream cheese
1 3/4 c. sugar
3 tbsp. flour
1 tbsp. grated lemon peel (fresh lemon)
1/4 tsp. vanilla
5 eggs

Preheat oven to 500°F.

Mix all together in a bowl and blend at high speed with an electric mixer. Pour into prepared graham cracker crust.

Bake for 10 minutes. Reduce heat to 250°F and continue baking for 1 hour. When cool, place in refrigerator for 3 hours or overnight before serving.

Topping: Cover the top of the cheese cake with blueberry or raspberry pie filling. Can use fresh fruit when in season.