CRUST:

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

FILLING:

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

Mix ingredients for crust with fingertips; form ball and chill about 1 hour. Grease and bottom and sides of 9-inch springform pan. Roll 1/3 of dough to fit bottom of pan. Trim and bake at 400 degrees for 8 to 10 minutes. Roll remaining dough into 3 strips, 2-1/2 x 10 inches and fit to sides of pan. Refrigerate before filling. Preheat oven to 500 degrees. Mix filling ingredients and pour into crust. Bake 10 minutes at 500 degrees. Reduce to 250 degrees and bake 1 hour longer. Cool in pan on wire rack. Refrigerate 3 hours or overnight. Top with glazed with strawberries.