1 c. all-purpose flour
1/4 c. sugar
1/2 c. butter, softened
1 egg yolk
1 tbsp. lemon peel, grated
5 (8 oz.) pkgs. cream cheese
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
1 tbsp. grated orange peel
1 tbsp. grated lemon peel
5 eggs
2 egg yolks
1/4 c. whipping cream
3/4 c. whipping cream
1/3 c. slivered almonds

Heat oven to 400 degrees. Grease 9 inch springform pan lightly; remove bottom. Mix 1 cup flour, 1/4 cup sugar, the butter, 1 egg yolk, and 1 tablespoon lemon peel with hands. Press 1/3 of the mixture evenly on bottom of pan, place on baking sheet. Bake until golden, 8 to 10 minutes; cool. Assemble bottom and side of pan. Secure side. Press remaining mixture all the way up the side of pan.

Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cup sugar, 3 tablespoons flour, the salt, orange peel, 1 tablespoon lemon peel and 2 of the eggs in large mixer bowl until smooth. Continue beating, adding remaining eggs and 2 egg yolks, 1 at a time. Beat in 1/4 cup whipping cream on low speed. Pour into pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake 1 hour. Turn oven off, leave cheesecake in oven 15 minutes. Cool 1/2 hour. Refrigerate at least 12 hours.

Loosen cheesecake from side of pan; remove side, leaving cake on bottom of pan. Beat 3/4 cup whipping cream in chilled bowl until stiff. Spread whipped cream over top of cheesecake and decorate with almonds. 20 to 22 servings.