CRUST:

1 c. flour
1/4 c. sugar
1 lemon rind, grated
1/2 c. soft butter
1 egg yolk

FILLING:

3 lg. pkgs. cream cheese
1 1/2 c. sugar
5 eggs & 2 egg yolks
2 c. sour cream
1 c. whipping cream, unwhipped
2 tbsp. lemon juice
1 tsp. lemon rind
1/2 tsp. vanilla
3 tbsp. flour

TOPPING:

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

Mix together crust ingredients and chill one hour. Preheat oven to 400 degrees. Pat part of dough 1/8 inch thick on bottom of springform pan. Bake 8 minutes, cool. Butter sides of pan and pat remaining dough on to sides of pan. Seal edges down over baked bottom. Fill.

FILLING: Soften cream cheese. Beat in sugar, add eggs and yolks, one at a time, beating well. Beat in sour cream and whipping cream. Add lemon juice, rind and vanilla. Continue beating. Add 3 tablespoons flour sprinkled in as you beat. Pour into prepared pan. Bake at 350 degrees for 1 1/4 hours. Turn off heat and let cake remain 1 hour longer with door shut. Five minutes before removing from oven, mix topping ingredients together and frost top of cake. Remove from oven. Cool in pan on rack. Loosen cake around edge with knife. Release spring and carefully lift off sides. When completely cold, chill until serving.