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.
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A tidy version!
Crust Ingredients:
1 c all-purpose flour, sifted
1/3 c 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 c sugar
3 tbsp all-purpose flour
1/4 tsp salt
5 eggs
2 egg yolks
1/4 c whipping cream, whipped
To make the 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° 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.
To make the 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° for 12 minutes; reduce heat to 300° 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.