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

FILLING:

3 (8 oz.) pkgs. cream cheese
1/4 tsp. vanilla
1/4 tsp. grated lemon peel
1 c. sugar
2 tbsp. all-purpose flour
1/4 tsp. salt
2 eggs
1 egg yolk
1/4 c. milk
1 to 2 cans of cherry pie filling

CRUST: Combine the first 3 ingredients. Cut in the butter until crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 8-inch springform pan (sides removed). Bake at 400 degrees for about 7 minutes or until golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches.

FILLING: Let the cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat until creamy; add vanilla and lemon peel. Mix sugar, flour and salt; gradually blend into cheese. Add eggs and egg yolk all at once; beat just until blended. Gently stir in milk.

Turn into crust-lined pan. Bake at 450 degrees for 10 minutes; reduce heat to 300 degrees; bake 55 minutes or until center appears set. Remove from oven; cool 15 minutes; loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer. Pour pie filling over filling and chill for 2 hours.