1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon rind
1 egg yolk
1/2 c. butter
1/4 tsp. vanilla

Combine dry ingredients including lemon rind in bowl. Make well in center. Add egg, butter and vanilla, work together quickly until well blended. Add a little cold water, if necessary, to make hold together. Wrap in waxed paper and chill thoroughly in refrigerator for about 1 hour.

Roll out 1/8 inch thick and place over greased bottom of 9-inch springform pan. Trim off extra dough. Bake in hot 400 degree oven for 15 to 20 minutes or until a light gold color. Cool. Butter sides of pan and place over base. Roll remaining dough 1/8 inch thick and line sides of pan.

Fill with following mixture:

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

Put cheese in mixer and beat on medium speed. Add sugar gradually, then remainder of ingredients. Eggs should be added one at a time. When thoroughly blended, pour in lined pan. Bake at 550 degrees for 15 minutes, then 200 degrees for 1 hour. Cool.