CRUST:

5 tbsp. butter
1 1/4 c. vanilla wafers or shortbread crumbs

FILLING:

5 (8 oz.) pkgs. cream cheese
1 3/4 c. sugar
3 tbsp. flour
Grated rind & juice of 1 lg. lemon
5 eggs
2 egg yolks
1/4 c. heavy cream

TOPPING:

1 c. sour cream
2 tbsp. sugar
1 tsp. vanilla

Melt butter in saucepan. Stir in cookie crumbs. Press crumb mixture onto bottom of greased 10 inch springform pan. Chill while making the filling. Bet the cheese in a large bowl until smooth. Beat in sugar and flour until well blended and fluffy. Beat in lemon rind and juice. Beat in eggs and egg yolks, one at a time, beating well after each addition. Stir in the heavy cream until combined. Pour mixture into prepared pan and smooth the top. Bake in a preheated 475 degree oven for 10 minutes. Lower the oven temperature to 200 degrees and bake 55 minutes longer. Meanwhile prepare topping by blending ingredients. Remove cake from oven and spread topping over cheesecake. Return to oven and bake 10 to 15 minutes longer until the topping is set. Turn off oven, open oven door and leave the cheesecake in the oven for 1 hour. Remove from oven and let cool. Refrigerate 3 to 4 hours before serving. Serves 12 to 14.