Prepare shortbread crust for 10 in. cheesecake. If substituting a graham crust, there is no need to prebake.
Preheat oven to 400.

Cheesecake Shortbread Crust:

Combine ingredients and work with hands or mixer until all of the ingredients are blended:

1 1/4 cups flour
1 jumbo egg yolk
5 T. sugar
5 T. soft butter
1/8 tsp. salt
optional grated lemon rind

Press 1/4 of the crust batter onto a greased springform bottom of pan, and bake on a cookie sheet for 8-10 min.
Remove from oven, and when cool, assemble pan together and press remaining batter 2/3 up sides of sides of cheesecake pan.

Prepare batter, beating together:

40 oz. cream cheese
1 3/4 cups sugar
3 T. flour
1/2 tsp. vanilla
optional lemon or orange zest

Gradually add, one at a time until blended:

5 whole eggs
2 yolks

Pour into crust and heat in 475-500 degree oven for 12- 15 minutes.
Turn oven down to 225 and bake 1 hour or more longer until center no longer wiggles.

Refrigerate overnight and then remove from pan.

Variations:

Swirl in  fruits such as blueberries or strawberries or jams or toppings  and/or chocolate chips.
Add 1/4 cup liquors such as Kahlua and eliminate vanilla. Fold in toffee or chocolate chips or chunks.
Top with a chocolate fudge glaze, or pineapple/other fruit toppings or fresh fruits.
Substitute crumb crusts such as zwiebach, gingersnap or graham, but do not prebake crusts.