1 1/4 c. graham cracker crumbs
1 1/4 c. sugar
1/4 c. softened butter
2 lbs. cream cheese, softened
4 eggs
3 tbsp. flour
1/4 tsp. salt
1/2 c. light cream or evaporated milk
1/4 tsp. grated lemon rind
1 tbsp. fresh lemon juice

Blend crumbs, 1/4 cup sugar and butter. Press an even layer on bottom of 9-inch springform pan. Beat cream cheese until fluffy. Beat in eggs 1 at a time.

Mix in remaining sugar, salt and flour. Stir in cream or milk, lemon rind and juice. Pour into crumb-lined pan. Bake at 350 degrees for 1 hour. Turn off heat, leave in oven another 30 minutes or longer. Cool on wire rack - refrigerate overnight, remove from pan.