1 c. flour, sifted
1/4 c. sugar
1 tsp. grated lemon peel
1 stick butter
1 egg yolk, slightly beaten
1/4 tsp. vanilla

CHEESE FILLING:

5 (8 oz.) pkg. cream cheese, softened
3/4 tsp. grated lemon peel
1/4 tsp. vanilla
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 c. heavy cream

Preheat oven to 400 degrees. Combine flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend well. Pat 1/3 of the dough on bottom of a 9 inch springform pan with sides removed. Bake about 6 minutes. Allow to cool. Butter sides of pan and attach to bottom. Pat remaining dough evenly and thinly up sides to a height of 2 inches.

Preheat oven to 500 degrees. Combine cream cheese, lemon peel, vanilla, sugar, flour and salt together in large mixing bowl. Add eggs and egg yolk one at a time, beating well after each addition. Gently stir in cream. Turn into crust lined pan and bake 6-8 minutes o r until top of crust is golden. Reduce heat to 200 degrees and bake 1 hour. Let cool in pan 3 hours. Remove sides from pan.