Lemon Cheesecake

I found this recipe here. This is the first time I've made a lemon cheesecake and it won't be the last. I'm not a fan of tart lemon and this isn't tart at all. It's creamy deliciousness.

Lemon Cheesecake

CRUST:

2 cups graham cracker crumbs

6 tablespoons butter, melted

1/4 cup sugar

FILLING:

4 (8oz) cream cheese, softened

1 cup sugar

1/2 cup heavy whipping cream

1/4 cup lemon juice

2 tablespoons all-purpose flour

1 tablespoon grated lemon peel

2-1/2 teaspoons vanilla extract

1 teaspoon lemon extract

10 drops yellow food coloring, optional

5 eggs, lightly beaten

HOW TO PREPARE:

In a small bowl, combine the cracker crumbs, butter and sugar. Press into greased 10-in. springform pan. Bake at 325° for 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Bake for 55-65 minutes or until center is almost set. Chill. Yield: 16 servings.