1/2 c. 10x sugar
1 3/4 c. graham crumbs
1 tsp. grated lemon rind
1/2 tsp. grated lemon rind
1/4 c. melted butter

Combine and press into 10 inch spring form pan.

FILLING:

5 pkgs. cream cheese (8 oz. each)
1 3/4 c. sugar
1 tsp. grated lemon rind
1/4 c. heavy cream
1/2 tsp. vanilla
3 tsp. flour
5 whole eggs
2 egg yolks

Beat softened cream cheese in large bowl until fluffy, beat in lemon rind, vanilla and sugar mixed with flour. Add eggs and egg yolks, 1 at a time, beat well with each addition. Blend in heavy cream. Carefully pour into pan.

Bake in 300 degree oven for 1 hour. Let cake stay in oven with door closed 1 hour or more. Cool not less than 6 hours, better overnight, before cutting. This is so rich only small wedges should be served. It also freezes well.

May be topped with cherry pie filling thickened, crushed pineapple, thickened with cornstarch or any other fruit. Cream cheese should be room temperature and eggs.