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

FILLING:

5 (8 oz.) pkgs. soft cream cheese
1 3/4 c. sugar
3 tbsp. flour
1 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 (optional)

Crust: In medium bowl, mix crumbs with sugar and butter until well combined. Press mixture on bottom and sides of a 9 inch spring-form pan. Refrigerate until needed.

Filling: Using an electric mixer, blend cream cheese, sugar, flour, lemon peel, and vanilla. Beat in eggs and yolks (one at a time). Add cream. Pour into crust lined pan. Preheat oven to 500 degrees. Bake 10 minutes. Reduce temperature to 250 degrees and bake 1 hour. Spread top with sour cream and refrigerate for 3 hours or overnight.

To Serve: With spatula, loosen crust from sides of pan. Remove side of spring-form pan. Cut cheesecake into wedges. Great served with strawberries and syrup.