CRUST:

1 1/2 c. flour
6 tbsp. sugar
1 1/2 tsp. lemon peel
12 tbsp. butter
2 slightly beaten egg yolks
1 tsp. vanilla

Requires 9-inch springform pan. Preheat oven to 400 degrees.

1. Combine flour, sugar and lemon peel. Cut in butter to this flour mixture. Until crumbly.

2. Slightly beat egg yolks in small bowl, stir in vanilla. Using a rubber spatula, combine yolk mixture and crumbly flour mixture. Mix well to form a soft pliable ball.

3. Using fingertips, pat 1/3 of dough onto bottom of pan. Equally divide dough on bottom of pan so dough will bake evenly. Bake without sides on pan in 400 degree oven about 7 minutes or til golden, cool to room temperature.

4. Butter sides of pan using a piece of folded paper towel or waxed paper to spread butter evenly. Attach buttered sides to cooled bottom of pan.

5. Using fingertips, gently pat dough onto sides of pan to a height of almost 2 inches. Make sure dough is of equal thickness throughout. (There may be some dough left.)

6. Prepare filling.

FILLING:

Reset oven to 425 degrees.

1 pkg. (3 1/4 oz.) long cooking vanilla pudding
1/2 c. sugar
1 c. milk
3 (8 oz.) regular cream cheese (softened)
3 eggs, separated
1 tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. nutmeg (optional)
1/4 tsp. salt

Combine pudding, sugar, milk in saucepan, cook following package directions. Remove from heat, cover with waxed paper. In large bowl, beat cream cheese until fluffy using low speed of electric mixer. Add egg yolks, beat well. Add lemon juice, vanilla, nutmeg, salt and cooled pudding. Blend well. Beat egg whites until they form soft peaks. Fold egg whites into cream cheese mixture. Pour in prepared pan. Bake in 425 degree oven for about 40-45 minutes, or until knife inserted into cake comes out clean. Remove, add sour cream topping.

SOUR CREAM TOPPING:

Spread top with mixture of 1 cup sour cream, blended with 1/4 cup powdered sugar. Return to hot oven for 1-2 minutes until topping shiny, but not brown. Cool and or refrigerate. Top with cherries or strawberries, if desired.