CRUST:

1 c. flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 slightly beaten yolk
1/4 tsp. vanilla

Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add yolk and vanilla. Blend. Pat 1/3 dough on bottom of 9 inch spring-form pan (sides removed). Bake in hot oven (400 degrees) about 8 minutes or until golden. Cool. Attach sides; butter and pat remaining dough on sides to height of 1 3/4 inch.

FILLING:

5 (8 oz.) pkgs. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
4 or 5 eggs (1 c.)
2 egg yolks
1/4 c. whipping cream

Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat creamy. Add vanilla and lemon peel. Mix next 3 ingredients and gradually blend into cheese. Add eggs and yolks, one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes. Reduce heat to 300 degrees and continue baking 55 minutes. Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer. Top with choice of glaze (below). Serves 12.

STRAWBERRY GLAZE:

2 or 3 c. fresh strawberries
1 c. water
1 1/2 tbsp. cornstarch
1/2 to 3/4 c. sugar

Crush 1 cup of the strawberries. Add the water and cook 2 minutes; sieve. Mix cornstarch with sugar (amount of sugar depends on sweetness of berries); stir into hot berry mixture. Bring to boil, stirring constantly. Cook and stir until thick and clear (add a few drops of red food coloring, if needed). Cool to room temperature. Place remaining strawberries atop cooled cheesecake; circle with pineapple rings if desired. Pour glaze over strawberries and chill about 2 hours.

PINEAPPLE GLAZE:

3 tbsp. sugar
1 tbsp. cornstarch
1 c. unsweetened pineapple juice
1/4 tsp. grated lemon peel

Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel. Heat, stirring constantly, until mixture comes to a boil. Cook and stir until thick and clear. Cool to room temperature. Cut canned pineapple rings in half; arrange spoke fashion around edge of cheesecake. Spoon glaze over; chill 2 hours.

Or: Spoon glaze over top of cooled cheesecake and chill. Trim with fluffs of whipped cream centered with drained pineapple chunks.