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

Let cream stand at room temperature to soften (1 1/2 hours). Beat until creamy; add vanilla. Mix sugar, flour and salt; gradually blend into cheese. Add egg and egg yolks, one at a time, beating after each just to blend. Gently stir in cream.

Turn into two 9 inch pie plates with graham cracker crust. Bake at 450 degrees for 12 minutes, reduce to 300 degrees, bake 55 minutes or until knife inserted off center comes out clean. (My oven takes 1 1/2 hours.) Chill overnight if possible.

GRAHAM CRACKER CRUST:

Make this while cheese is softening.

Combine:

1 1/2-1 3/4 c. graham cracker crumbs
3/8 c. sugar
9 tbsp. butter, melted

Bake at 375 degrees for 6-8 minutes or until edges are brown. Cool about 45 minutes. You can increase amounts if you want thick crust.