CRUST:

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

Grease springform pan. Mix crust ingredients to form ball. Press half of mixture on bottom of pan; bake at 400 degrees for 6-8 minutes, or until golden brown. Press remaining dough on sides of pan; set aside.

FILLING:

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

Cream cheese and sugar; add flour, eggs, and cream, blending well. Stir in peels and vanilla. Pour in pan and bake at 500 degrees for 10 minutes. Lower temperature to 250 degrees and bake 1 hour.

GLAZE TOPPING:

2 tbsp. sugar
4 tsp. cornstarch
2 tsp. lemon juice
2 (8 oz.) cans crushed pineapple, undrained
2 drops yellow food coloring

Mix cornstarch and sugar. (Combine well to keep from lumping.) Stir in remaining ingredients and bring to boil over medium heat; cook for 1 minute until transparent and thickened. Cool and top cake. Chill at least 3 hours or overnight, if possible. Remove pan sides, garnish with 1 sliced strawberry in center and serve.