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1
Crust: In a medium bowl with hands or the back of a spoon mix graham cracker crumbs with 1/4 cup sugar and 1/2 cup soft butter until they are well combined.
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2
Press mixture on bottom and sides of 9 inch spring form pan building up sides of pan to form a rim all around.
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3
Refrigerate until needed.
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4
Preheat oven to 500 degrees.
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5
Filling: In a large bowl of a electric mixer, combine cream cheese, sugar flour, lemon peel and vanilla.
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6
Beat on high speed just until blended.
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7
Beat in eggs and egg yolks one at a time.
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8
Add cream, beating until just blended.
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9
Pour into crust lined spring form pan.
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10
Bake at 500 degrees for 10 minutes then turn temperature down to 250 degrees and bake for 1 hour.
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11
After the cheesecake comes out of the oven spread sour cream on top of cheesecake.
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12
Let cool in spring form pan on wire rack until cool to touch then refrigerate overnight for best results.
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13
To serve remove loosen crust from sides of pan and remove side of spring form pan and slip a long enough knife underneath the crust of the bottom of cheesecake the bottom should be very hard and the cheesecake will slide very easily to a platter for serving.
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14
Garnish with fruit, whipping cream or many types of toppings!
