cheesecake supreme

...a very different cheesecake than my famous Raspberry Lemon Cheesecake.  It has a pastry dough crust, instead of the traditional graham cracker crust.  It's also delicious.   I had one noted chef taste both and he declared this one his favorite.  This recipe was given to by fellow teacher over 40 years ago.
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Crust Ingredients
1 cup all-purpose flour, sifted
1/3 cup sugar
1 tsp lemon peel, grated
1/2 c butter, room temperature - not melted
1 egg yolk, slightly beaten
1/4 tsp vanilla
Filling Ingredients
5 (8 oz) packages cream cheese, softened
1/4 tsp vanilla
3/4 tsp lemon peel, grated
1 & 3/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp salt
5 eggs
2 egg yolks
1/4 cup whipping cream, whipped
Steps for crust
  1. Combine first three crust ingredients.  Cut in the butter until the mixture is crumbly.
  2. Add egg yolk and vanilla.  Blend thoroughly.
  3. Pat 1/3 of the dough on the bottom of a 9-inch springform pan (sides removed).
  4. Bake in 400° F oven about 8 minutes or until golden.  (Don't over bake!)  Cool.
  5. Attach sides to bottom of pan, butter, and pat remaining dough on sides to a height of 1 & 3/4 inches.
Steps for filling
  1. Beat the softened cream cheese until creamy.
  2. Add vanilla and lemon peel.  
  3. Mix next 3 ingredients, gradually blend into cheese.
  4. Add eggs and egg yolks ONE at a time, beating after each just to blend.
  5. Gently stir in whipping cream.
  6. Turn into crust-lined pan.  Bake at 450° F for 12 minutes; reduce heat to 300° F and continue baking for 55 minutes.
  7. Remove from oven; cool.
  8. Loosen sides with spatula after 1/2 hour.  Remove sides at end of 1 hour.
  9. Allow to cool 2 hours longer.
  10. Glaze with strawberry glaze, raspberries, blueberries, or preserves.