1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. melted butter

CHEESECAKE:

5 (8 oz.) pkgs. cream cheese, room temp.
1 3/4 c. sugar
3 tbsp. flour
5 eggs
2 egg yolks
1 tbsp. grated lemon rind
1/4 c. heavy cream

CRUST: Mix ingredients and form halfway up sides of cheesecake pan.

CHEESECAKE: Beat cream cheese until smooth. Add sugar. Continue beating until light and fluffy. Sprinkle flour over mixture and blend together. Add eggs and egg yolks one at a time, beating well after each addition. Mix in lemon rind and cream. Pour into pan with crust formed in it. Bake at 475 degrees for 12 minutes. Reduce temperature to 250 degrees and bake 1 1/2 hours. Turn off heat. Open oven door. Let cake sit 30 minutes in warm oven. Remove and let cake cool completely. Refrigerate overnight.