MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lindy’s Cheesecake
  Categories: Pastry, Dairy, Desserts
       Yield: 1 servings
       1 c  Flour
       1 ts Lemon zest
     1/2 c  Unsalted butter, cut into bi
   1 3/4 c  Sugar
   1 1/2 ts Orange zest
     1/2 ts Vanilla
       2    Lg Egg yolks
       2    Vanilla bean
     1/4 c  Sugar
       1    Lg Egg yolk
     1/4 ts Salt
   2 1/2 lb Cream cheese, softened
       3 tb Flour
   1 1/2 ts Lemon zest
       5    Lg Eggs
     1/4 c  Heavy cream
   Split the vanilla bean lengthwise, scrape the seeds into a bowl and
   stir in flour, sugar, and zest.  Add the egg yolk, butter, and salt.
   Knead the mixture until it just forms a dough.  Flatten dough into a
   round and chill it, wrapped in wax paper, for 1 hour. Remove sides of
   a 9-inch springform pan, oil bottom of pan lightly, and press some of
   the dough, 1/8-inch thick, on bottom of pan.  Bake in the middle of a
   preheated 400f oven for 10-12 minutes or until it is golden, and
   chill it. Butter the sides of the pan, attach it to the bottom, and
   press the remaining dough, 1/8-inch thick, to the side, sealing it to
   the bottom crust. In a bowl with an electric mixer, beat the cream
   cheese with the sugar, flour, zests, and vanilla until mixture is
   smooth.  Beat in the eggs and egg yolks, one at a time, beating
   lightly after each addition. Stir in cream. Pour the filling into the
   prepared crust and bake in the middle of a preheated 550f oven for 12
   minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool
   in pan on a rack . Chill it overnight and them remove sides of pan.
   from Lindy’s restaurant, NY. A 1951 Gourmet Mag. favorite