1 c. flour
3 tbsp. sugar
1 tsp. lemon rind, grated
1/2 tsp. vanilla extract
1 egg yolk
1/4 c. butter, room temperature

FILLING:

3 (8 oz.) pkgs. cream cheese, room temperature
4 lg. eggs
1 tsp. lemon rind, grated
1 tsp. vanilla extract
1/2 c. sugar

To Make Crust: Combine flour, sugar, lemon rind, and vanilla in a bowl. Make a well in center; add yolk and butter. With fingers, mix well until dough leaves sides of bowl. Grease bottom and sides of a 9 inch spring-form pan. Press dough onto bottom and sides of pan, about 1 1/2 inches up sides. Place oven rack in low position and preheat oven to 400 degrees.

To Make Filling: Beat cream cheese until fluffy. Add eggs, lemon rind, vanilla, and sugar; beat again. Pour filling into prepared pan. Bake for 20 minutes. Reduce heat to 350 degrees; bake for 20 minutes more or until firm. Cool in pan (about 20 minutes). Then refrigerate 3 hours or overnight.