Make 1 day in advance. Use 10" spring form pan.

CRUST:

2 c. flour
1 c. butter
1/2 c. sugar
2 tsp. grated lemon peel
2 eggs, yolks slightly beaten, add to flour
1/2 tsp. vanilla

Combine first 3 ingredients. Cut in butter until crumbly. Add egg yolks and vanilla. Blend. Pat 1/3 of crust on bottom of pan. Bake in hot oven, 400 degrees, for 8 minutes. Cool. Attach sides of pan and pat remaining dough on sides 1 3/4" high. Add filling.

FILLING:

5 pkgs. cream cheese, softened
1/4 tsp. vanilla
3/4 tsp. lemon peel
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
4-5 eggs
1/4 c. whipping cream

Beat the cream cheese until creamy. Add vanilla and lemon peel. Mix in sugar, flour and salt. Add eggs, one at a time. Beat until smooth. Set mixer on highest speed and whip in whipping cream for 2 to 3 minutes. Turn into crust lined pan. Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees and bake 1 hour, loosen sides after 1/2 hour.