Sallie Kratz
     3/4  cup           Butter
   1 1/4  cup           All purpose flour -- + 3 T
   2      cup           Sugar -- divided
   1                    Egg yolk
                        Lemon peel -- grated fresh
                        from 2 lemons
   5      package       Cream cheese -- 8 oz size
   5                    Eggs
     1/4  cup           Whipping cream
   1      tablespoon    Orange peel; grated -- fresh
     1/4  teaspoon      Salt
   1      cup           Sour cream for garnish
In small bowl with mixer at low speed, beat butter, 1 1/4 c flour, 1/4 c
sugar, 1 egg yolk and half of the lemon peel until dough is well mixed.
Refrigerate, covered, for 1 hour. Preheat oven to 400-degrees. Press 1/3 of
dough into bottom of 10-inch springform pan. Bake 8 minutes; allow to cool.
Turn oven to 475-degrees. In large bowl with mixer at mediom speed, beat cream
cheese just until smooth; slowly beat in 1 3/4 c sugar until smooth.
With mixer at low speed, beat in 3 T flour and remaining ingredients. except
sour cream. At high speed beat 5 minutes.
Press rest of dough around side of springform pan to within 1-inch of top, do
not bake now. Pour cheese mixture into pan; bake 12 minutes. Turn oven to
300-degrees; bake 35 minutes. Turn off oven; leave in oven 30 minutes. remove;
cool in pan on rack. Chill.
To serve: Remove side of pan. With ladge spatular, loosen cake from plate.
Spread top of cheesecake with cour cream to garnish...