3/4 c. butter, softened
All-purpose flour
Sugar
3 egg yolks
Grated peel of 2 lemons
5 (8 oz.) pkgs. cream cheese
5 eggs
1/4 c. heavy or whipping cream
1 tbsp. grated orange peel
1/4 tsp. salt
1 c. sour cream for garnish

1. In small bowl with mixer at low speed, beat butter, 1 1/4 cups flour, 1/4 cup sugar, 1 egg yolk and half of lemon peel until dough is well mixed.

2. Refrigerate, covered, for 1 hour. Preheat oven to 400 degrees F. Press 1/3 of dough into bottom of 10 inch springform pan. Bake 8 minutes; allow to cool.

3. Turn oven to 475 degrees F. In large bowl with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1 3/4 cups sugar until smooth.

4. With mixer at low speed, beat in 3 tablespoons flour and remaining ingredients except sour cream. At high speed, beat 5 minutes.

5. Press rest of dough around side of springform pan to within 1 inch of top; do not bake dough.

6. Pour cheese mixture into pan; bake 12 minutes. Turn oven to 300 degrees F.; bake 35 minutes. Turn off oven; leave in oven 30 minutes. Remove; cool in pan on rack. Chill.

7. To serve: Remove side of pan. With large spatula, loosen cake from pan; slide onto serving plate. Spread top of cheesecake with sour cream to garnish.