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

FILLING:

5 (8 oz.) cream cheese
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. lemon peel
1/4 tsp. salt
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream, whipped

Combine flour, sugar and lemon peel. Cut in butter until crumbly. Add yolks and vanilla. Blend well. Pat 1/3 of dough on bottom of 9 inch springform pan (sides removed). Bake at 400 degrees about 6 minutes. Cool. Butter sides and attach. Pat remaining dough evenly on sides to 2 inch height.

Stir cream cheese to soften. Beat until fluffy. Combine next 5 ingredients. Gradually blend into cream cheese. Add eggs and yolks, one at a time. Blend well after each. Gently stir in cream.

Turn into crust lined pan. Bake at 500 degrees for 5-8 minutes. Reduce heat to 300 degrees. Bake 1 hour. Cool in pan 3 hours. Remove pan and turn onto plate. After baking turn off oven and let cheesecake remain in oven as it cools (dryer consistency).