Another one of my favorite things to make; instead of using vanilla extract, you can substitute lemon extract for a more lemony flavor! As you can also see from the picture, I like to top it with whipped cream, cherry pie filling and chocolate syrup.
For the crust: Combine graham cracker crumbs and melted butter or margarine; stir until well combined; press onto bottom and 2 1/2 inches up the sides of a 9-inch springform pan.
For the filling: Mix cream cheese, sugar, flour and vanilla; beat with electric mixer until fluffy; add eggs and egg yolks, beating on low speed just until combined; stir in whipping cream and lemon peel; pour into pan.
Place pan in a shallow baking pan in oven; bake for about 1 1/2 hours or until center appears nearly set when shaken.
Cool 15 minutes; loosen crust from sides of pan; cool 30 minutes more; remove sides of pan; cool completely.