FILLING:

5 (8 oz.) pkgs. cream cheese, room temperature
1 tbsp. lemon rind
1 tsp. vanilla extract
5 whole eggs
1/4 tsp. salt
1 3/4 c. sugar
3 tbsp. flour
2 egg yolks
1/4 c. heavy cream

SOUR CREAM TOPPING:

1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla

GRAHAM CRUST:

2 c. graham crumbs
1 1/3 sticks butter
2 tbsp. sugar

Preheat oven to 400 degrees. Grease a 9 inch springform pan. Combine crust ingredients and press into pan, slightly up sides and completely cover bottom. Set aside. In large bowl, beat cheese until very fluffy. Add sugar and lemon. Beat well. Add flour, mix well. Add 2 eggs, one at a time. Beat smooth, continue beating. Add remaining eggs and yolks, one at a time. Beat in cream at low speed. Blend well. Pour into prepared crust. Bake at 400 degrees for 10 minutes. Reduce heat to 200 degrees for 60 minutes or until center is soft set. Meanwhile, combine topping ingredients. Pour over cake and bake 5 to 10 minutes longer until topping is set. Keep oven door closed, shut off heat. Leave cake in oven for 15 minutes. Crack open door and leave cake in oven for 1/2 hour. Remove cake from oven and leave to cool at room temperature for 1/2 hour. Chill several hours or overnight. Remove from pan and refrigerate.