Cheesecake Supreme

Directions

To prepare crust, combine the ¾ cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the ½ teaspoon of the lemon peel.

Cut in butter until crumbly.

Stir in 1 slightly beaten egg yolk and ¼ teaspoon of the vanilla.

Pat ⅓ of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed).

Bake in a 400℉ (200℃) oven for 7 minutes or until golden.

Cool.

Butter the sides of pan; attach to bottom.

Pat remaining dough onto sides of pan to a height of 1 ¾ inches; set aside.

For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla until fluffy.

Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture.

Add the 2 eggs and 1 egg yolk all at once, beating at low speed just until combined.

Stir in milk. Turn into crust-lined pan.

Bake in a 450F oven for 10 minutes.

Reduce heat to 300F; bake 50 to 55 minutes more or until center appears set and a knife comes out clean.

Cool 15 minutes.

Loosen sides of cheesecake from pan with a spatula.

Cool 30 minutes; remove sides of pan.

Cool about 2 hours longer.

Chill thoroughly. Top with Cherry Sauce. Cherry Sauce: In a saucepan combine ¾ cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in ⅓ cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring.