3/4 cup   all purpose flour
 3 tblsp   sugar
 1 tsp     grated lemon peel
 6 tblsp   butter
 1         slighly beaten egg yolk
 1/2 tsp   vanilla
 3         8-ounce pkg cream cheese, softened
 1 cup     sugar
 2 tblsp   all-purpose flour
 1/4 tsp   salt
 2         eggs
 1         egg yolk
 1/4 cup   milk
 Cherry Sauce
 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.)