INGREDIENTS

2 cups                       graham cracker crumbs

6 tbsp.                       butter, melted

1/4 cup                      sugar

Filling

4 pkgs. (8 ozs. each)   cream cheese, softened

1 cup                          sugar

1/2 cup                      heavy whipping cream

1/4 cup                      lemon juice

2 tbsp.                        Cuisine All Purpose Flour

5                                 large eggs, lightly beaten

1 tbsp.                        grated lemon zest

2 1/2 tsp.                   vanilla extract

1 tsp.                          lemon extract

10 drops                    yellow food coloring (optional)

DIRECTIONS

Preheat oven to 325°F. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 inches up sides of a greased 10-inch springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.

Beat in cream, lemon juice, flour, lemon zest, extracts and food coloring if desired. Add eggs, beat on low speed just until combined. Pour into crust. Return pan to baking sheet.

Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour. Refrigerate overnight.