Shortbread:
1 1/3 c  All-Purpose Flour
8 tb Butter -- cut into small
Pieces
1/4 c  Sugar
1 tb Sugar
1    Egg Yolk
pn Salt
1/2    Lemon -- peel grated
Filling:
1 c  Milk
1 c  Granulated Sugar
pn Salt
1    Lemon -- peel grated
4    Egg Yolks
2 pk Unflavored Gelatin
3 tb Water
2 c  Whipping Cream
1 lb Cream Cheese
Powdered Sugar

To make shortbread: Sift flour onto a clean working surface or into a
large bowl. Dot with butter. Make a well in the center and add sugar, egg
yolk, salt and lemon peel. Working from the center outwards, quickly knead
all ingredients to a smooth dough. Press into a ball and wrap in foil or
plastic wrap. Refrigerate 30 minutes. Preheat oven to 375~. Grease 2
baking sheets. Line sides of a 10-inch springform cake pan with a strip of
waxed paper. On a floured surface, roll out dough to make two 10-inch
rounds. Place on greased baking sheets. pierce 1 round all over with a
fork to prevent it from rising unevenly during cooking. Bake 8 to 10
minutes or until golden brown. While still warm, cut round which was
pierced with a fork into 12 equal portions. Cool on a rack with other
round. To Make Filling: Put milk, sugar, salt, lemon peel and egg yolk into
a double boiler. Heat gently, stirring constantly until smooth and slightly
thickened. Remove lemon custard from heat and transfer to a medium bowl.
In a small saucepan, dissolve gelatin in water over low heat. Stir into
lemon custard; cool. Whip cream until stiff. Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese. Put mixture into
a blender and process until smooth. Return to bowl and carefully fold in
whipped cream. Place uncut shortbread round in prepared springform pan.
Spoon in cream cheese filling; smooth the surface. Arrange cut shortbread
on top to form a round. Refrigerate until set. When completely set, remove
cheesecake from pan and carefully peel away waxed paper. Sift powdered
sugar over cake.

The Best of Baking by Wolter and Teubner – Page 41