CRUST:

3/4 c. all-purpose flour
3 tbsp. sugar
1 tsp. finely shredded lemon peel, divided
6 tbsp. butter
1 slightly beaten egg yolk
1/2 tsp. vanilla, divided

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 tbsp. all-purpose flour
1/4 tsp. salt
2 eggs
1 egg yolk
1/4 c. milk
Cherry Sauce

To prepare crust, combine the flour sugar, and 1 teaspoon of the lemon peel. Cut in butter until crumbly. Stir in beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough into the bottom of an 8 or 9 inch spring-form pan (with sides removed). Bake in 400 degree oven for 7 minutes, or until golden; cool.

Butter the sides of the pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.

For the filling, in a large mixer bowl, beat together the softened cream cheese, remaining lemon peel, and remaining vanilla until fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk, all at once, beating at low speed just until combined. Stir in milk.

Turn into crust-lined pan. Bake in a 450 degree oven for 10 minutes. Reduce heat to 300 degrees; bake 50 to 55 minutes more until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce. Serves 12.