1 1/4 c. graham cracker crumbs
1/4 c. sugar
2 tbsp. butter, melted
5 (8 oz.) cream cheese, softened
1 1/2 c. sugar
3 tbsp. flour
Dash salt
1 1/2 tsp. lemon juice
1 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. whipping cream

Combine crumbs, 1/4 cup sugar and butter. Press into bottom of buttered 10 inch springform pan. Chill.

Beat cream cheese at high speed until fluffy. Add 1 1/2 cups sugar, flour, salt, lemon juice and vanilla; beat 5 minutes. Add eggs and yolks, one at a time, beating after each addition. Add whipping cream; mix well. Pour batter into prepared pan. Bake at 425 degrees for 10 minutes; reduce oven temperature to 250 degrees and bake 1 hour and 15 minutes. Do not open oven during baking! Cool 1 hour; cover and chill for 8 hours. Garnish with fresh fruit or 1 can pie filling.