Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c All-purpose flour
3 tb Sugar
1 ts Lemon peel -- grated
6 tb Butter
1 Egg yolk -- slighly beaten
1/2 ts Vanilla
24 oz Cream cheese -- softened
1 c Sugar
2 tb All-purpose flour
1/4 ts Salt
2 Eggs
1 Egg yolk
1/4 c Milk
3/4 c Sugar
2 tb Cornstarch
ds Salt
1/3 c Water
4 c Cherries

To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour,
the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel. Cut
in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4
teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an
8 or 9 inch spring- form pan (with sides removed). Bake in a 400F
oven for 7 minutes or till golden. Cool.

Butter the sides of pan; attach to bottom. Pat remaining dough onto
sides of pan to a height of 1 3/4 inches; set aside.

For the filling, in a large mixer bowl beat together the softened
cream cheese, remining lemon peel, and remaining vanilla till 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 till 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 till 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 3/4 cups sugar, 2 tablespoons
cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups
fresh or frozen unsweetened pitted tart red cherries, thawed. Cook
and stir till thickened and bubbly. Cook and stir 1 to 2 minutes
more. Cover. Chill without stirring. (Or, use one 21 ounce can
cherry pie filling instead of sauce.)

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