This crust recipe was given to me 40 years ago by a Woman from the South. It had been in her family for several generations. I have the cheesecake recipe that goes with it if you would like to have it too but for now here is the crust recipe.
Cheesecake Crust Recipe
1 Cup Flour
1/4 Cup Sugar
1 Teaspoon Lemon Rind, grated
1/4 Teaspoon Vanilla
1 Large Egg Yolk
1/2 Cup Butter
Combine flour, sugar, lemon rind and vanilla.
Make a well in the center and add egg yolk and butter; blend together.
Flatten into a disc, wrap with plastic wrap and chill in refrigerator 1 hour.
Roll about 1/3 of the dough between floured pieces of waxed paper into a circle about 9 1/2 inches in diameter and 1/8 inch thick
Place on bottom of a spring form pan and trim to fit pan.
Bake in hot oven 400° for about 10 minutes or until light golden brown. Cool
Butter sides of pan and place over the base. Roll remaining dough to a rectangle 4 inches wide and 15 inches long.
Cut in half lengthwise. Line sides of pan with cookie strips. Pan is now ready for baking cheese cake filling.