1 c. graham cracker crumbs
1 tbsp. sugar
1 tbsp. butter, melted
1/2 tsp. cinnamon

FILLING:

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

Combine graham cracker crumbs, sugar and cinnamon in small bowl. Blend in melted butter. Press firmly over bottom of a lightly greased 9-inch spring form pan. Chill briefly before filling.

Let cream cheese soften in a large bowl; blend in sugar, flour and lemon rind. Beat with electric mixer until light and fluffy. Add eggs and yolks, 1 at a time, beating well after each addition. Stir in milk, pour into crust.

Bake in 500 degree oven for 10 minutes. Reduce temperature to 200 degrees. Bake 1 hour longer. Turn off oven. Let cake remain in oven until cooked, about 1 hour.

Remove from oven; cool completely on a wire rack. Refrigerate for at least 2 hours. Loosen around edge with a knife, release spring and remove side of pan.