3/4 c All-purpose flour
3 tb Sugar
1 t Lemon peel -- grated
6 tb Butter
1 Egg yolk -- slighly beaten
1/2 ts Vanilla
24 oz Cream cheese -- softened
1 c Sugar
2 tb All-purpose flour
1/4 ts Salt
2 Eggs
1 Egg yolk
1/4 c Milk
3/4 c Sugar
2 tb Cornstarch
ds Salt
1/3 c Water
4 c Cherries |To prepare crust, combine the 3/4 cup flour, the 3
tablespoons flour, the 3 tablespoons sugar, and the
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 spring- form
pan (with sides removed). Bake in a 400F 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, remining lemon peel, and
remaining vanilla till fluffy. Stir together 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 450F oven for 10 minutes.
Reduce heat to 300F; bake 50 to 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.

Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2
tablespoons cornstarch,
and dash salt. Stir in 1/3 cup water. Stir in 4 cups
fresh or frozen unsweetened pitted tart red cherries,
thawed. Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more. Cover. Chill
without stirring. (Or, use one 21 ounce can cherry
pie filling instead of sauce.)