CRUST:

1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla

FILLING:

5 (8 oz.) pkgs. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
4 or 5 eggs (1 c.)
2 egg yolks
1/4 c. heavy cream

Preheat oven to 400 degrees; combine first 3 ingredients. Cut in butter until crumbly; add egg yolks and vanilla. Mix well. Pat 1/3 of dough on bottom of 9- inch springform pan (sides removed). Bake at 400 degrees about 8 minutes. Cool; butter sides of pan; attach to bottom. Pat remaining dough on sides of pan.

Make Filling: Let cream cheese stand at room temperature to soften. Beat until creamy. Add vanilla and lemon peel. Mix sugar, flour and salt. Gradually blend into cheese. Add eggs and egg yolks, one at a time, beating after each addition. Gently stir in cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes, reduce heat to 300 degrees. Bake 55 minutes or until knife inserted off, center comes out clean. Remove form oven. Cool 1/2 hour.

Loosen sides of cheese cake from pan with spatula. Cool 1/2 hour more. Remove sides of pan. Cool 2 hours longer.