CRUST:

1 c. flour
1/4 c. sugar
1 tsp. lemon peel, grated
1/2 tsp. vanilla
1 egg yolk
1/4 c. butter

5 pkgs. cream cheese
1 3/4 c. sugar
3 tbsp. flour
1 1/2 tsp. lemon peel, grated
1 1/2 tsp. orange peel, grated
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream

1. In medium bowl, combine flour, sugar, lemon peel and vanilla. Make hole in center, add egg yolk and butter. Mix with fingertips until dough cleans side of bowl.

2. Form into a ball and wrap in wax paper. Refrigerate 1 hour.

3. Preheat oven to 400 degrees. Grease bottom of 9 inch springform pan. Remove sides of pan.

4. Roll 1/2 dough on bottom of springform pan, trim edge of dough.

5. Bake 8-10 minutes or until golden.

6. Meanwhile, divide rest of dough into 3 parts. Roll each part into a 2 1/2 inch wide by 10 inch long.

7. Put together spring pan, with baked crust on bottom.

8. Fit dough strips to side of pan joining ends together. Trim dough so it comes 3/4 way up side. Refrigerate until ready to fill.

9. Preheat oven to 500 degrees and make filling.

10. In large bowl combine cheese, sugar, flour, lemon, orange and vanilla. Beat at low speed to blend.

11. Beat in eggs and egg yolk, one at a time. Add cream beating until well combined. Pour mixture in spring pan.

12. Bake 10 minutes, reduce oven temperature to 250 degrees and bake 1 hour. Let cheese cake cool on wire rack. Glaze top with any fruit topping.