CRUST:

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

FILLING:

5 (8 oz.) pkgs. 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
5 eggs plus 2 yolks
1/4 heavy cream

PINEAPPLE GLAZE:

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

Preheat oven to 400 degrees. Grease inside of 9 inch springform pan. Remove side.

Make Crust: In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center with fork, blend in yolk and butter. Mix with fingertips until smooth. On bottom of pan, form half of dough into ball. Placed waxed paper on top; roll pastry to edge of pan. Remove paper. Bake 6 to 8 minutes or until golden brown. Cool, meanwhile, divide rest of dough into 3 parts. Cut 6 strips of waxed paper, 3 inches wide. On dampened surface, between strips roll each part 2 1/4 inch wide and 9 inches long. Assemble springform pan with crust on bottom. Line inside of pan with pastry strips, overlapping ends. Remove waxed paper strips. Preheat oven to 450 degrees.

Filling: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time; beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250 degrees. Bake 1 hour longer to 1 hour and 45 minutes. Remove to rack to cool, 2 hours.

Make Glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring, boil 1 minute or until thickened and translucent. Cool. Spread surface of cheese cake with Glaze; refrigerate until well chilled, 3 hours or overnight.

To serve: Loose pastry from side of springform pan with spatula. Remove lid. Garnish with sliced strawberries, if desired. Cut into wedges. Serves 16, Enjoy!