Makes 6 to 8 servings.

1 1/4 c. finely ground graham cracker crumbs
1/4 c. sugar
1/4 c. (1/2 stick) butter, room temperature
5 (8 oz.) pkgs. cream cheese, room temperature
2 tbsp. fresh lemon juice
2 tsp. vanilla
1 3/4 c. sugar
3 tbsp. all purpose flour
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 c. whipping cream

Mix crumbs, 1/4 cup sugar and butter using pastry blender or 2 knives until mixture resembles coarse meal. Press firmly into bottom and 1/2 inch up sides of 9 inch springform pan. Refrigerate until ready to use.

Preheat oven to 500 degrees. Beat cream cheese in large bowl with electric mixer until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt. Gradually beat into cream cheese, then continue beating until mixture is creamy, smooth and light, about 5 minutes. Beat in eggs and yolks 1 at a time, beating lightly after each addition. Blend in cream. Pour into crust. Bake 12 minutes. Reduce oven temperature to 200 degrees. Continue baking until tester inserted in center comes out clean, about 45 minutes. Gently run sharp knife around edge of pan. Cool cake completely in pan on rack. Refrigerate at least 24 hours.