To prepare crust, combine the 0.75 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the half teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and quarter teaspoon of the vanilla. Pat one third of the dough onto the bottom of an 8 or 23 cm springform pan (with sides removed). Bake in a 200ºC oven for 7 minutes or till golden. Cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 4 cm; set aside. For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 230ºC oven for 10 minutes. Reduce heat to 150ºC ; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes.Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce. Cherry Sauce: In a saucepan combine 0.75 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in one third cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.) Recipe By :