Preheat oven to 400°. Combine the flour, sugar & lemon zest. Cut in butter with a pastry blender until teh mixture is crumbly. Add the yolk & vanilla; blend well. Pat 1/3 of the dough on the bottom of a 9" springform pan (sides removed.) Bake about 6 minutes or until golden; cool. Butter the sides of the pan; attach to the bottom. Pat the remaining dough evenly on the sides to a height of 2".

Cheese Filling
Five 8 oz pkg cream cheese, softened
1 3/4 cup sugar
3 TBL flour
3/4 tsp grated lemon zest
1/4 tsp salt
1/4 tsp vanilla
5 eggs (1 cup)
2 egg yolks
1/4 cup heavy cream

Heat oven to 500°. Put the cream chese in a mixing bowl & beat until fluffy. In a separate bowl, combine the sugar, flour, lemon zest, salt & vanilla. Gradually blend into the cheese. Add the eggs & yolks, 1 at a time; beat well after each addition. Gently stir in the cream. Turn into the crust-lined pan. Bake at 500° for 5-8 minutes or until the top of the crust is golden. Reduce the heat to 200°; bake 1 hour longer. Remove from the oven; cool in the pan for 3 hours. Remove the sides of the pan. Chill 6 hours or overnight.~~(Serve in small slices, very rich.)

For a gussied up verson I like this:
PRALINE CHEESECAKE WITH PECAN SAUCE
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup pecans, chopped & toasted
4 TBL butter, melted

Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" i[ tje sodes pf a 9" springform. Bake 10 minutes.

Filling:
Three 8 oz pkg cream cheese, softened
1 cup packed brown sugar
2/3 cup evaporated milk
2 TBL flour
1 1/2 tsp vanilla
3 eggs
1 cup pecan halves, toasted

Beat together the cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake.

Pecan Sauce
1 cup dark brown sugar, packed
2 TBL cornstarch
2 TBL butter
1/2 cup broken pecan pieces

In a saucepan, mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~

Filling:
1 2/3 cups sour cream
3/4 cup sugar
1/3 cup flour
1 egg
2 tsp vanilla
1/4 tsp salt
8 McIntosh apples, peeled, cored & sliced

Topping:
1 cup chopped walnuts
1/2 cup flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 TBL cinnamon
Pinch of salt
1/4 cup butter or margarine, softened

For the crust: Combine the flour, sugar, cinnamon 7 salt in a large bowl. add the butter & cut in using 2 forks or a pastry blender. Add the apple cider or juice & toss until moistened. You might need 1 to 2 tsp more to make the dough easy to work. Roll out to make a single crust & place in a 10" pie plate. Build up the sides & flute the edges. Cover w/plastic wrap while making the filling.

For the filling: Beat the sour cream, sugar, flour, egg, vanilla & salt. Stir in the apples & pour into the prepared crust. Bake in a preheated 450° oven 10 minutes, reduce the temperature to 350° & continue baking until the filling is slightly puffed & golden brown, about 45 minutes.

To make the topping: combine the walnuts, flour both sugars, cinnamon & salt in a small bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the pie & bake for 15 more minutes.~~

David

TINY CHERRY CHEESECAKES

1 cup flour
1/3 cup sugar
¼ cup baking cocoa
½ cup cold butter
2 Tbsp. cold water

Filling:
2 packages (3 oz. each) cream cheese, softened
¼ cup sugar
2 Tbsp. Milk
1 tsp. vanilla extract
1 egg
1 can (21 oz.) cherry pie filling

In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen.

Source: Taste of Home magazine