1 c. flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 egg yolk, slightly beaten
1/4 tsp. vanilla
1/4 c. whipping cream
5 (8 oz.) pkgs. cream cheese
1 3/4 tsp. lemon peel
1/4 tsp. vanilla
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
4 lg. eggs
2 egg yolks

To prepare crust, combine 1 cup flour, 1/4 cup sugar and 1 teaspoon grated lemon peel. Cut in butter until crumbly. Add 1 beaten egg yolk and 1/4 teaspoon vanilla. Mix well. Pat 1/3 of dough on bottom of a 9-inch Springform pan. Bake at 400 degrees for 8 minutes, cool. Butter sides of Springform pan; attach to bottom. Pat remaining dough 1 3/4 inches up sides of pan. For filling in large bowl, beat cream cheese until creamy. Add 3/4 teaspoon grated lemon peel and 1/4 teaspoon vanilla. Combine 1 3/4 cups sugar, 3 tablespoons flour and salt; gradually blend into cheese mixture. Add eggs and egg yolks, one at a time, beating after each addition just to blend. Gently stir in the whipping cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees. Bake until knife inserted comes out clean (about 55 minutes longer). Remove from oven, cool 30 minutes. Loosen from sides of pan. Cool at room temperature for 2 hours, chill.