3/4 c. butter, softened
Flour
Sugar
3 egg yolks
Grated peel of 2 lemons
5 (8 oz.) pkg. cream cheese
5 eggs
1/4 c. cream
1 tbsp. orange peel
1/4 tsp. salt
1 c. sour cream (optional)

CRUST: Beat butter, 1 1/4 cups flour, 1/4 cup sugar, 1 egg yolk and 1/2 lemon peel at low speed until mixed. Refrigerate covered 1 hour at 400 degrees. Press 1/3 of dough in bottom of 10 inch spring form pan. Bake 8 minutes; cool.

BATTER: Turn oven to 475 degrees. In large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 3/4 cups sugar at low speed; beat in 3 tablespoons flour and remaining ingredients except sour cream. At high speed beat 5 minutes. Press rest of dough around side of pan within 1 inch of top. Pour in cheese mixture bake 12 minutes. Turn oven to 300 degrees for 35 minutes. Turn oven off leave in 30 minutes. Chill. Top with sour cream if desired.