CRUST:

3/4 c. all-purpose flour
3 tbsp. sugar
1/2 tsp. grated lemon peel
1 tbsp. butter
1 egg yolk, beaten
1/4 tsp. vanilla

FILLING:

3 (8 oz.) pkgs. cream cheese
1/2 tsp. lemon peel
1/4 tsp. vanilla
1 c. sugar
1 tbsp. flour
1/2 tsp. salt
2 eggs
1 egg yolk
1/2 c. milk

To prepare crust, combine flour, sugar, and lemon peel. Cut in butter until crumbly. Stir in beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch springform pan (with sides removed). Bake at 400 degrees for 7 minutes or until golden. Cool. Butter the sides of pan; attach to bottom. Pat remaining dough on to sides of pan to a height of 1 3/4 inches; set aside.

FOR THE FILLING: Beat together the softened cream cheese, lemon peel, and vanilla until fluffy. Stir together sugar, flour, and salt. Gradually blend into cream cheese mixture. Add eggs and egg yolk all at once; beat at low speed just until blended. Stir in milk. Pour into crust lined pan. Bake at 450 degrees for 10 minutes. Reduce to 300 degrees. Continue baking 50 to 60 minutes. Let cool 30 minutes. Remove sides of pan. Cool at least 2 hours; then refrigerate.