1 c. flour
1/4 c. sugar
1 tsp. lemon rind
1/2 c. real butter
1 egg yolk, beaten
1/4 tsp. vanilla

Combine flour, sugar, lemon. Cut in butter until crumbly. Add egg yolk and vanilla. Mix. Pat 1/3 of mixture on bottom of buttered 10 inch springform pan or bundt pan. Bake 6 minutes at 400 degrees. When pan is cool, butter sides and pat rest of mixture around sides. Set aside.

FILLING:

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

Increase oven temperature to 475 degrees. Beat cream cheese. Add vanilla and lemon rind. Combine sugar, flour, and salt. Gradually blend into cheese. Beat in eggs and egg yolks one at a time, then beat in heavy cream. Mix all together well. Pour into pan with crust and bake 10 minutes at 475 degrees. Reduce oven temperature to 200 degrees. Bake 1 1/2 hours or until set (toothpick comes out clean). Turn off oven. Let cake stay in oven with door ajar for 30 minutes. Cool on rack then chill well. Serve cold.