1Crust: In a large bowl combine the; flour, sugar and lemon peel. Cut in the butter until crumbly. Whisk egg yolks and vanilla and add to flour mixture until dough forms a ball. Press into the bottom and part way up the sides of a greased 9 inch Springform pan. Bake on baking sheet at 400 for 10 minutes or until lightly browned...cool on wire rack.
2Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, flour, lemon peel, salt and vanilla..Add eggs and yolk; beat until just combined. Divide batter in half and in the one half fold in the crushed berries. Pour remaining half on top of the batter carefully. Rturn pan to baking sheet. Bake at 400 for the first 10 minutes, then 1 hour 15 minutes or until center is set. Cool 1 hour then refrigerate overnight. Garnish with the berries you desire. I used blueberries, blackberries and raspberries and used my Gran Mariner sauce as in my other cheesecake recipe. Enjoy