1 c. flour
1/4 c. sugar
1 tsp. grated lemon rind
1 egg yolk
1/2 c. butter
1/4 tsp. vanilla

Beat egg yolk with vanilla. Place flour, sugar, lemon peel in bowl. Make a "well" in center and add egg yolk, vanilla and butter. Work quickly until mixture is well blended. (Add a tiny amount of water if necessary to make a light dough.) Wrap in wax paper and chill for an hour. Roll between wax paper about 1/8 inch thick to cover bottom and sides of 9 inch springform pan.

Bake at 400 degrees for 5 minutes, until lightly brown. Be sure and watch. When cool, fill with following.

FILLING:

5 (8 oz.) pkgs. cream cheese, room temperature
1 3/4 c. sugar
3 tbsp. flour
1 1/2 tsp. grated lemon rind
1 tbsp. lemon juice
1 tsp. vanilla
1/2 c. heavy cream
5 eggs and 2 yolks

Cream the cheese until light and fluffy with sugar. Add flour, lemon rind, juice and vanilla. Blend well. Add eggs and yolks one at a time, blending well after each one. Fold in heavy cream. Pour into crust. Bake at 550 degrees for 8-10 minutes, reduce oven to 250 degrees. Bake 1 hour longer. Cool. Then refrigerate. You may use any sour cream topping if you wish, and bake for another 10 minutes.