from Creme de Colorado Cookbook, p. 294   Serves 12-16.

Crust

1 12-ounce box vanilla wafers, crushed
6 tablespoons butter, melted

Filling

40 ounces cream cheese, softened
1¾ cups sugar
3 tablespoons flour
¼ teaspoon salt
1 teaspoon freshly grated lemon peel
1 teaspoon pure vanilla extract
6 large eggs
½ cup heavy cream

In small bowl, mix together wager crumbs and butter and press onto bottom and partially up sides of 10-inch spring form pan.  Chill while preparing filling.

In large mixing bowl, beat cream cheese.  Add sugar, flour, salt, lemon peel and vanilla.  Beat well.  Add eggs, one at a time,  beating well after each.  Blend in cream.  Pour into crust.  Bake at 400°F for 10 minutes and at 225°F for an additional 70-80 minutes.  Filling will be almost set.  Cool at room temperature.  Refrigerate for 8 hours or overnight before serving.