CRUST:

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

Combine flour and sugar. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 dough on bottom of 9" spring pan (sides removed). Bake in hot oven, 400 degrees, about 6 minutes or until golden. Cool. Butter sides of pan and attach to bottom. Pat remaining dough evenly on sides to a height of 2".

FILLING:

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

Stir cream cheese to soften. Beat until fluffy. Combine sugar, flour and salt; gradually blend into cheese. Add vanilla, eggs and yolks, one at a time, beating well after each addition. Gently stir in cream. Turn into crust lined pan. Bake at 500 degrees for 5 to 8 minutes or until top edge of crust is golden. Reduce oven heat to 200 degrees, bake 2 hours. Remove from oven, cool in pan about 3 hours. Remove sides of pan. Can top with blueberry or cherry pie filling. Freezes nicely.