1 1/4 c. graham cracker crumbs (about 15 squares)
3 tbsp. butter, softened
2 tbsp. sugar
5 (8 oz.) pkgs. cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
2 to 3 tsp. finely grated lemon peel
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 c. whipping cream

Heat oven to 350 degrees. Mix crumbs, butter and 2 tablespoons sugar. Press mixture firmly and evenly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool.

Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cups sugar, the flour, lemon peel, salt and 2 of the eggs in large mixer bowl until smooth. Continue beating, adding remaining 3 eggs and the egg yolks, one at a time, until blended. Blend in whipped cream on low speed. Pour into pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake 1 hour.

Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven and cool completely. Loosen cheesecake from side of pan; remove side. Cover and refrigerate up to 10 days. For longer storage, wrap and label; freeze up to 3 weeks.

One hour before serving, unwrap cheesecake; thaw uncovered at room temperature. Serve with sweetened sliced strawberries. 20 to 22 servings.

This recipe also works well if 2 (7-inch) springform pans are substituted for the one 9-inch pan.

To slice this cheesecake, use a fine wire, 18 inches long, or a few thicknesses of thread.