Classic Cheesecake

Lemon Crust (See Below)
5 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/3 cup slivered almonds, toasted, if desired

Prepare Lemon Crust. Heat oven to 425 degrees. Beat cream cheese, sugar, flour, orange peel, lemon peel and salt in large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 20 minutes.

Reduce oven temperature to 300 degrees. Bake about 45 minutes longer or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Turn off oven and leave cheesecake in oven 15 minutes. Cool in pan on wire rack 15 minutes.

Run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.

Run metal spatula along side of cheesecake to loosen; remove side of pan. Beat 3/4 cup whipping cream in chilled small bowl with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Refrigerate any remaining dessert.

Lemon Crust