Lemon Cheesecake Supreme
1-1/4 cups graham cracker crumbs (about 15 squares)
3 tablespoons butter or margarine; softened
2 tablespoons sugar
5 pkgs. (8 oz. each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons flour
2 to 3 teaspoons finely grated lemon rind
1/4 teaspoon salt
2 egg yolks
1/4 cup whipping cream
Heat oven to 350ºF. Mix crumbs, butter and 2 tablespoons sugar. Press mixture firmly and evenly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool. Heat oven to 475ºF.
Beat cream cheese, 1-3/4 cup sugar, the flour, lemon peel, salt and 2 eggs in large mixer bowl until smooth. Continue beating, adding remaining 3 eggs and the egg yolks, one at a time until blended. Blend in whipping cream on low speed. Pour into pan. Bake 15 minutes. Reduce oven temperature to 200ºF. Bake 1 hour. Turn oven off; leave cheesecake in oven for 15 minutes.
Remove from oven and cool completely. Loosen cheesecake from side of pan; remove side. Cover and refrigerate up to 10 days. For longer storage, wrap and label; freeze up to 3 weeks. One hour before serving, unwrap cheesecake; thaw, uncovered at room temperature. Serve with sweetened sliced strawberries.