Cheesecake Supreme

1. 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.
2. Cut ini butter till crumbly.
3. Stiri in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla.
4. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed).
5. Bakei in a 400F oven for 7 minutes or till golden.
6. Cool. butter the sides of pan; attach to bottom.
7. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
8. For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy.
9. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture.
10. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined.
11. Stir in milk.
12. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes.
13. Reducei heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean.
14. Cool 15 minutes.
15. Loosen sides of cheesecake from pan with a spatula.
16. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer.
17. Chill thoroughly.
18. Top with Cherryi Saucei.
19. Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt.
20. Stir in 1/3 cup water.
21. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed.
22. Cook and stir till thickened and bubbly.
23. Cook and stir 1 to 2 minutes more.
24. Cover.
25. Chill without stirring.
26. (Or, use one 21 ounce can cherry pie filling instead of sauce.