INGREDIENTS:

3/4 CUP ALL-PURPOSE FLOUR
3 TABLESPOONS SUGAR
1 TEASPOON FINELY SHREDDED LEMON PEEL
6 TABLESPOONS BUTTER
1 SLIGHTLY BEATEN EGG YOLK
1/2 TEASPOON VANILLA
3 8-OZ PACKAGES CREAM CHEESE, SOFTENED
1 CUP SUGAR
2 TABLESPOONS ALL-PURPOSE FLOUR
1/4 TEASPOON SALT
2 EGGS
1 EGG YOLK
1/4 CUP MILK
CHERRY SAUCE OVEN 400 DEGREES

TO PREPARE CRUST, COMBINE THE 3/4 CUP FLOUR, THE 3 TABLESPOONS
SUGAR, AND 1/2 TEASPOON OF THE LEMON PEEL. CUT IN BUTTER TILL
CRUMBLY. STIR IN 1 SLIGHTLY BEATEN EGG YOLK AND 1/4 TEASPOON
OF THE VANILLA. PAT 1/3 OF THE DOUGH ONTO THE BOTTOM OF AN 8-
OR 9 INCH SPRINGFORM PAN (WITH THE SIDES REMOVED). BAKE IN A
400 DRGREE OVEN FOR 7 MINUTES OR TILL GOLDEN; COOL.
BUTTER THE SIDES OF PAN; ATTACH TO BOTTOM. PAT REMAINING
DOUGH ONTO SIDES OF PAN TO A HEIGHT OF 1 3/4 INCHES. SET ASIDE.
FOR THE FILLING, IN A LARGE MIXER BOWL BEAT TOGETHER THE
SOFTENED CREAM CHEESE, REMAINING LEMON PEEL, AND REMAINING
VANILLA TILL FLUFFY. STIR TOGEGHER THE 1 CUP SUGAR, THE 2
TABLESPOONS FLOUR, AND THE SALT; GRADUALLY STIR INTO CREAM
CHEESE MIXTURE. ADD THE 2 EGGS AND 1 EGG YOLK ALL AT ONCE
BEATING AT LOW SPEED JUST TILL COMBINED. STIR IN MILK. TURN
INTO CRUST-LINED PAN. BAKE IN A 450 DEGREE OVEN FOR 10 MINUTES.
REDUCE HEAT TO 300 DEGREES; BAKE 50-55 MINUTES MORE OR TILL
CENTER APPEARS SET AND A KNIFE COMES OUT CLEAN. COOL 15 MINUTES
LOOSEN SIDES OF CHEESECAKE FROM PAN WITH A SPATULA. COOL 30
MINUTES; REMOVE SIDES OF PAN. COOL ABOUT 2 HOURS LONGER. CHILL
THOROUGHLY. TOP WITH CHERRY SAUCE. SERVES 12.