Place a 9-inch spring form pan on a double thickness of heavy duty foil

(about 18 inch square) securely wrap foil around pan. Set aside.

In a small bowl combine crust ingredients until crumbly. Press onto the

bottom and one inch up the sides of the prepared pan. Place on a baking

sheet. Bake at 325 for 25-30 minutes or until golden brown. Cool on a wire

rack.

In a large mixing bowl beat the cream cheese, sugar, flour, lemon juice,

cream and vanilla until well blended. Add eggs, beat on low speed just until

combined, stir in white chocolate and lemon peel. Pour into crust. Place pan in a large baking pan; add 1 inch hot water to the larger pan. Bake at

for 65-85 minutes or until center is just set and to appears dull. Remove the pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen sides. Cool one hour longer. Refrigerate ovenight. Remove from sides of pan before slicing.

Yield: 12 servings