Lemon Cheesecake Supreme

1 1/4 c. graham cracker crumbs, about 15 sq.
3 Tbsp. butter or margarine, softened
2 Tbsp. sugar
5 pkg. (8 oz. each) cheese, softened
1 3/4 c. sugar
3 Tbsp. flour
2 to 3 tsp. finely grated lemon rind
1/4 tsp. salt
5 eggs
2 egg yolks
1/4 c. whipping cream

Heat oven to 350 degrees. Mix crumbs, butter and 2 tablespoons sugar. Press mixture firmly and evenly in bottom of ungreased 9-inch spring-form pan. Bake 10 minutes. Cool. Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cup sugar, the flour, lemon peel, salt and 2 eggs in large mixer bowl until smooth. Continue beating, adding remaining 3 eggs and the egg yolks, one at a time until blended. Blend in whipping cream on low speed. Pour into pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake 1 hour. Turn oven off; leave cheesecake in oven for 15 minutes. Remove from oven and cool completely. Loosen cheesecake from side of pan; remove side. Cover and refrigerate up to 10 days. For longer storage, wrap and label; freeze up to 3 weeks. One hour before serving, unwrap cheesecake; thaw, uncovered at room temperature. Serve with sweetened sliced strawberries. Serves 20 to 22.

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