SOUR CREAM CHEESECAKE

FOR THE CRUST:
2 1/2 cups packaged graham cracker crumbs
1/4 cup sugar
1/2 cup butter or regular margarine, softened
FOR THE FILLING:
5 pkg (8-oz size) cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 tablespoon grated lemon peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy (whipping) cream
1/2 cup dairy sour cream
Fresh strawberries (optional, for serving)

TO MAKE THE CRUST:
In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.

Press mixture on bottom and sides of 9-inch springform pan, building up sides of pan to form a rim all around. Refrigerate until needed.

Preheat oven to 500 degrees F.

TO MAKE THE FILLING:
In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel, and vanilla. Beat at high speed just to blend.

Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

Bake at 500 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F and continue baking 1 hour longer.

Spread top with sour cream, cool in pan on wire rack, then refrigerate 3 hours, or overnight.

TO SERVE:
With spatula, loosen crust from sides of pan. Remove side of springform pan. Cut cheesecake into wedges. Nice with strawberries.

Makes 16 to 20 servings
Source: McCall's Great American Recipe Card Collection, 1973