Instructions: 1. In small bowl with mixer at low speed, beat butter or margarine, 1 1/4 cups flour, 1/4 cup sugar, 1 egg yolk and 1/2 of grated lemon peel until well mixed; shape into ball; wrap; chill 1 hour.

2. Preheat oven to 400 F. Press 1/3 of dough into bottom of 10" X 2 1/2" springform pan; bake 8 minutes; cool. Turn oven control to 475 F.

3. Meanwhile, in large bowl with mixer at medium speed; beat cream cheese just until smooth; slowly beat in 1 3/4 cups sugar. With mixer at low speed, beat in 3 T. flour and remaining ingredients. At medium speed, beat 5 minutes; occasionally scraping bowl.

4. Press rest of dough around side of pan to within 1" of top; do not bake. Pour cream-cheese mixture into pan; bake 12 minutes. Turn oven control to 300F; bake 35 minutes longer. Turn off over; let cheesecake remain in oven 30 minutes. Remove; cool in pan on wire rack. Refrigerate until chilled. Remove cheesecake from springform pan; loosening with large spatula, slide onto plate.

Carol Says: This is my familys favorite cheesecake recipe and was adapted from one I got from Good Housekeeping years ago.

NOTES : This cracks almost every time. Might try baking with a pan of water on the shelf below.

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