CRUST:

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

FILLING:

5 (8 oz.) pkgs. cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
5 eggs
2 egg yolks
1 1/2 tsp. each orange & lemon rind
1/2 tsp. vanilla
1/4 c. heavy cream

Butter bottom and side of 9 inch springform pan. Prepare Crust: Stir together flour, sugar and lemon rind in medium size bowl until well mixed. Make a well in the center; cut up butter into small pieces and add to well with egg yolk and vanilla. Mix with pastry blender. Form dough into ball; cover; chill 1 hour. Preheat oven to 400 degrees.

Press 1/3 dough into even layer over bottom of prepared pan. Bake 10 minutes. Remove and cool on wire rack. Press remaining dough into an even layer over side of pan to a height of 2 inches. Increase oven temperature to 475 degrees.

Prepare Filling: Beat cream cheese, sugar and flour in a large bowl until smooth. Beat in eggs and yolks one at a time, beating well after each addition. Mix in grated orange and lemon rinds, vanilla and heavy cream. Pour into pan. Bake at 475 degrees for 10 minutes. Lower oven temperature to very slow 200 degrees; bake 1 hour more. Turn off oven; leave cake in UNOPENED oven for 1 hour. Open oven door; leave cake in oven 30 minutes more. Remove from oven to wire rack; cool to room temperature. Refrigerate until cold.

To serve, remove cake from pan. Wash and hull 1 1/2 pints of strawberries. Arrange strawberries, stem-side down, over top of cake. Using 1/2 cup strawberry jelly for a glaze, heat jelly, stirring constantly, in a small saucepan over low heat, until melted. Brush glaze over strawberries. Makes 12 generous servings.