CHEESECAKE SUPREME

      Title: CHEESECAKE SUPREME
  Categories: Cheesecakes
       Yield: 12 Servings
  
     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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