Crust
1/4 cup soft butter 1 egg 1/4 cup sugar	1/2 tsp salt 1 cup flour 1 tsp vanilla 1 tsp grated lemon peel
Mix thoroughly together. Take approximately 1/4 of the dough and pat into the bottom of a large (8 - 9")springform pan. Bake at 375 for 10 minutes or until slightly brown, let cool. Assemble springform pan. Take remaining dough and press onto the sides of the pan. Meet and seal the edges of the bottom baked crust to the dough on the sides. Crust should be about 3/4 of the way up the sides of the pan. Put aside while preparing filling.
Filling
5 eggs 2 egg yolks 1 1/2 tsp lemon juice 5 large pkgs cream cheese (8 oz)	3/4 cup sugar 1 1/2 tsp grated lemon peel 1/2 tesp vanilla 1/4 cup evaporated milk
Using mixer, blend cream cheese and sugar Add eggs one at a time and beat with mixer until smooth. Mixture should be smooth, but do not overbeat. Add lemon juice, peel and vanilla. After mixture is thoroughly combined and smooth, add evaporated milk and mix just until well blended. Pour into prepared crust. Bake at 400 degrees for 10 minutes. DO NOT OPEN oven door. Lower temperature to 275 and bake an additional hour. Cake is done when middle is "set".
Cherry Topping
1 can tart cherries in water 1 T cornstarch 1/2 tsp lemon juice Drain juice from cherries into small saucepan, set cherries aside. Mix together cornstarch with about 2 T water, just enough to disolve cornstarch. Add cornstarch mixture to the cherry "juice" and cook over low heat until mixture thickens and starts to turn "translucent". Add cherries, let cool until lukewarm. Spoon carefully over cooled cheesecake and let set for at least 2 - 3 hours.