CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. sugar
6 tbsp. melted butter

FILLING:

5 (8 oz.) pkgs. cream cheese, room temp.
3 tbsp. unbleached flour
1 3/4 c. sugar
3 tbsp. fresh lemon juice
5 whole eggs
2 egg yolks
1/4 c. heavy cream

1. Combine the crumbs and sugar. Add the melted butter and mix to moisten. Press this mixture on the bottom and part way up the sides of a 10-inch springform pan. Place in the refrigerator to chill while making filling.

2. Preheat the oven to 500 degrees.

3. Cream the cream cheese in an electric mixer with a paddle attachment until soft and fluffy.

4. Beat in the flour and the sugar, a little bit at a time. Beat in the vanilla extract, lemon juice, eggs and egg yolks, one at a time, and cream, beating very well between each addition.

5. Pour the cheese mixture into the springform pan. Bake at 500 degrees for 12 minutes.

6. Turn the oven down to 200 degrees and bake for 45 minutes.

7. Turn the oven off and leave the cake in the oven for 1 hour. (Do not open the oven door.)

8. Remove the pan from the oven and let cool on a rack for 1 hour.

9. Refrigerate the cake in the pan for at least 12 hours before removing the side of pan.

10. You may add fruit topping (strawberries, blueberries, etc.) if desired. Glaze fruit with 1/4 cup melted current jelly.

Makes 1 cheesecake.