CRUST:

1 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla

FILLING:

5 (8 oz.) pkgs. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
4 or 5 eggs (1 c.)
2 egg yolks
1/4 c. whipping cream

Make Crust: Combine first three ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9" springform pan (sides removed). Bake in hot oven, 400 degrees, about 8 minutes or until golden; cool. Attach sides to bottom and pat remaining dough on sides to height of 1 3/4".

Make Filling: Let cream cheese stand at room temperature to soften, 1 to 1 1/2 hours. Beat creamy. Add vanilla and lemon peel. Mix next 3 ingredients, gradually blend into cheese. Add eggs and egg yolks, one at a time, beating after each just to blend. Gently stir in whipping cream.

Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes. Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer. Serves 12.