CRUST
1 c  All-purpose flour
1    Egg, beaten
4 tb Sugar
1/4 c  Butter, melted
FILLING
8 oz Cream cheese
1/2 c  Sugar
1    Lemon, juice of
1 ts Vanilla extract
1 tb Flour
4    Eggs, beaten
2 c  Milk
Cinnamon

Mix together all crust ingredients in a 9×9″ baking pan. Pat bottom
and sides to make an even layer. Refrigerate while preparing
filling. Cream together cream cheese and sugar until fluffy. Add
remaining ingredient except cinnamon, beating well until ingredients
are completely blended. Pour over crust in pan. Sprinkle top with
cinnamon. Bake in preheated 350~ oven 1 hour. Turn oven off, leaving
door open halfway. Let cheesecake remain in oven 1/2 to 1 hour longer.

NOTE: If desired, make cherry cheesecake version by adding contents
of 1 small can cherry pie filling in crust before adding filling.
Bake as directed.