CRUST:

1 c. sifted all-purpose flour
1/4 c. sugar
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla
1/4 tsp. lemon or almond flavoring

FILLING:

5 (8 oz.) pkg. cream cheese
1/4 tsp. vanilla
1/2 tsp. lemon or almond flavoring
1 3/4 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
4-5 eggs (1 c.)
2 egg yolks
1/4 c. whipping cream

CRUST: Combine flour and sugar, cut in butter until mixture is crumbly. Add egg yolk and flavorings. Blend thoroughly. Remove sides of 9-inch springform pan. Pat 1/3 of dough on bottom. Bake at 400 degrees about 8 minutes or until golden; cool. Attach sides to bottom, thinly coat with butter and spread remaining dough on sides of pan to about 1 3/4 inch height. Pour in filling. Bake.

FILLING: Let cream cheese stand at room temperature for about an hour or so to soften. Beat until creamy, add flavorings. Mix sugar, flour and salt and gradually blend into cheese. Add eggs and egg yolks, one at a time, beating just enough to blend after each. Gently stir in whipping cream.

Pour into crust-lined pan and bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking for 55 minutes. Remove from oven. Cool, loosening sides with spatula after about 1/2 hour. Remove sides of pan after about an hour. Allow to cool 2 hours longer. Glaze with strawberry or pineapple glaze, if desired. But this one's great just like it is!

It serves 12, but it's so good you'll only want to serve yourself!