1 c. all-purpose flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla
5 (8 oz.) pkg. cream cheese, softened
3/4 tsp. grated lemon peel
1/4 tsp. vanilla
1 3/4 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
4 lg. eggs
2 egg yolks
1/4 c. whipping cream
Cherry Sauce or Strawberry Glaze

To prepare crust combine 1 cup flour, 1/4 cup sugar and 1 teaspoon grated lemon peel. Cut in butter until crumbly. Add 1 slightly beaten egg yolk and 1/4 teaspoon vanilla; mix well. Pat 1/3 of the dough on bottom of a 9 inch springform pan (sides removed). Bake at 400 degrees for about 8 minutes. Cool. Butter sides of springform pan; attach to bottom. Pat remaining dough 1 3/4 inches up sides of pan.

For Filling: In large mixing bowl beat cream cheese until creamy; add 3/4 teaspoon grated lemon peel and 1/4 teaspoon vanilla. Combine 1 3/4 cups sugar, 3 tablespoons flour and salt; gradually blend into cheese mixture. Add eggs and egg yolks one at a time, beating after each addition just to blend. Gently sit in the whipping cream. Turn into crust-lined pan.

Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees; bake until a knife inserted off center comes out clean, about 55 minutes longer. Remove from oven; set on rack and cool 30 minutes. Using a spatula, loosen the cheesecake from sides of pan. Cool 30 minutes more; remove sides of pan, leaving cake on pan bottom. Cool at room temperature for 2 hours. Chill.

Meanwhile, prepare Cherry Sauce or Strawberry Glaze. Top cheesecake with the sauce or glaze. Serves 12.