Preheat oven to 450 degrees. In a bowl place graham cracker crumbs, butter and 2 tablespoons sugar, blend well. Press mixture onto bottom and sides of a 9-inch spring-form pan. Chill in freezer while preparing filling. Make filling. Let cream cheese stand at room temp to soften. Beat till creamy, add vanilla and lemon peel. Mix sugar, flour, and salt, gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream. Turn into crust lined pan. Bake at 450 degrees for 13 minutes, reduce heat to 300 degrees and bake 60 minutes, or till knife inserted off center comes out clean. Make sour cream topping. Mix 1 cup sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in a small bowl. Spread over top of cheesecake. Bake an additional 5 minutes. Remove from oven. Cool 1/2 hour, loosen sides of cheesecake from pan with a thin knife. After completely cooled, chill in refrigerator over night. Remove sides of pan when ready to serve. Posted to sdm-marked - Prodigys Recipe Exchange Newsletter by Aquasea221
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|Serving Size: 1 Serving (4163g)|
|Recipe Makes: 1|
|Calories from Fat: 6379 (50%)|
|Amt Per Serving||% DV|
|Total Fat 708.8g||945 %|
|Saturated Fat 360.1g||1800 %|
|Monounsaturated Fat 208.1g|
|Polyunsanturated Fat 47.4g|
|Cholesterol 9188.2mg||2827 %|
|Sodium 7387.8mg||255 %|
|Potassium 3863.2mg||102 %|
|Total Carbohydrate 1417.5g||417 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 1410.5g|
|Protein 255.4g||365 %|
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Calories per serving: 12831
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