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

Preheat oven to 400 degrees. Grease a 9 inch springform pan (3 inches high).

To make the crust: combine flour, sugar, lemon and vanilla. Make well in center and with a fork blend in yolk and butter. With fingertips press in the bottom of your pan. Bake 6 to 8 minutes until golden brown. Cool.

FILLING:

4 (8 oz.) pkgs. cream cheese
1 c. sugar
3 tbsp. flour
2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla
1 c. sour cream
5 eggs, plus 2 egg yolks
1/4 c. heavy cream

In a large mixer bowl blend cream cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, ONE AT A TIME; beat until smooth. Add sour cream and heavy cream. Pour into pan. Bake at 450 degrees for 15 minutes. Lower oven to 300 degrees and bake 1 hour longer. Cool.

GLAZE:

2 tbsp. sugar
4 tsp. cornstarch
2 (8 1/4 oz.) size of crushed pineapple, UNDRAINED
2 tbsp. lemon juice
2 drops of yellow food color (optional)

In a small saucepan combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat bring it to boil; stirring, boil 1 minute or until thick. Cool - spread on cool cheesecake.

Note: You can use low fat cream cheese and sour cream. This lasts up to 2 weeks in the refrigerator and it can be frozen. If you freeze it DO NOT use the glaze. That can be put on when you serve it.