1 c. sifted all-purpose flour
1/4 c. sugar
1/4 tsp. vanilla
1/2 c. butter
1 egg yolk

Mix flour, sugar with pastry blender or two knives. Cut in butter, vanilla and egg yolk. Shape into ball, wrap in waxed paper. Refrigerate 1 hour.

Heat oven to 400.

Roll out 1/3 of dough between floured pieces of waxed paper in 9 1/2 inch circle. Place on bottom of 9x3 inch high springform pan, trim to fit. Bake at 400 or until golden brown.

Grease side of pan. Fit over base and roll rest of dough into 15x4 inch rectangle. Cut in half and line side of pan patching if necessary.

CHEESE FILLING:

5 (8 oz.) pkgs. soft cream cheese
3/4 c. granulated sugar
1/4 tsp. vanilla
3 tbsp. flour
1/4 tsp. salt
5 med. eggs and 2 yolks
1/4 c. heavy cream

Increase oven to 500.

Mix cheese in mixer until fluffy. Combine sugar with vanilla, flour and salt. Slowly add to cheese, beating until smooth. Add eggs and 2 yolks, one at a time beating after each addition. Stir in cream. Turn into lined pan.

Bake at 400 for 12 minutes or until dough is golden. Reduce oven to 200 and bake 1 hour. Cool on rack, remove side of pan. Refrigerate until cool.