3/4 c. all-purpose flour
3 tbsp. sugar
1 tsp. finely shredded lemon peel
5 tbsp. butter
1 slightly beaten egg yolk
1/2 tsp. vanilla
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 tbsp. all-purpose flour
1/4 tsp. salt
2 eggs
1 egg yolk
1/4 c. milk
Cherry Sauce (below) OR 1 can (21 oz.) cherry pie filling

Preheat oven to 400 degrees. To prepare crust, combine the 3/4 cup flour, the 3 tablespoons sugar and 1/2 teaspoon of the lemon peel. Cut in butter until crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of dough onto the bottom of an 8- or 9-inch springform pan (with sides removed). Bake at 400 degrees for 7 minutes or until golden brown.

Butter the sides of the springform pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches. Set aside.

For the filling, in a large mixing owl, beat together the softened cream cheese, remaining lemon peel and remaining vanilla until fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour and the salt. Gradually stir into the cream cheese mixture. Add the 2 eggs and the 1 egg yolk all at once, beating at low speed until just combined.

Reduce heat to 300 degrees and bake 50-55 minutes more or until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes. Remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce or cherry pie filling. Serves 12.

CHERRY SAUCE:

3/4 c. sugar
2 tbsp. cornstarch
Dash salt
1/3 c. water
4 c. fresh or frozen unsweetened pitted tart red cherries, thawed

In a saucepan, combine sugar, cornstarch and salt. Stir in water. Stir in cherries. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Cover. Chill without stirring.