CRUST:

2 1/2 c. packaged graham cracker crumbs
1/4 c. sugar
1/2 c. butter, softened

FILLING:

5 (8 oz.) pkg. soft cream cheese
1 3/4 c. sugar
3 tbsp. grated lemon peel
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 c. heavy cream
1/2 c. dairy sour cream

MAKE CRUST: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined. Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed. Preheat oven to 500 degrees.

MAKE FILLING: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel, and vanilla. Beat at high speed just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan. Bake 10 minutes. Reduce oven temperature to 250 degrees and bake 1 hour longer.

Spread top with sour cream. Let cool in pan on wire rack. Refrigerate 3 hours, or overnight.

To serve with spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries. Makes 16 to 20 servings.