CRUST:

1 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 tsp. vanilla extract
1 egg yolk
1/4 c. soft butter

FILLING:

5 pkg. (8 oz. size) soft 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 extract
5 eggs
2 egg yolks
1/4 heavy cream

1. Make crust in medium bowl, combine flour, sugar and lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips, until dough cleans side of bowl.

2. Form into ball and wrap in waxed paper. Refrigerate about 1 hour.

3. Preheat oven to 400 degrees. Grease bottom and side of 9 inch springform pan; trim edge of dough.

4. Roll 1/3 of dough on bottom of springform pan; trim edge of dough.

5. Bake 8-10 minutes or until golden brown.

6. Meanwhile, divide rest of dough into 3 parts. Roll each part into strip 2 1/2 inches wide and about 10 inches long.

7. Put together springform pan, with baked crust on bottom.

8. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 way up side of pan. Refrigerate until ready to fill.

9. Preheat oven to 500 degrees.

10. Make filling: In large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peels and vanilla. Beat at high speed, just to blend.

11. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan.

12. Bake 10 minutes. Reduce oven temperature to 250 degrees and bake 1 hour longer.

13. Let cheesecake cool in pan on wire rack. Glaze top with cherry, strawberry or pineapple glaze.

STRAWBERRY GLAZE:

2 pkg. (10 oz.) frozen strawberry halves, thawed
2 tbsp. sugar
4 tsp. cornstarch

Drain strawberries. Reserving 1 cup liquid. In a small saucepan combine sugar and cornstarch. Stir in reserved liquid. Over medium heat, bring to boiling, stirring, boil 1 minute. Remove from heat, cool slightly. Stir in strawberries, cool completely. Makes 2 cups.

PINEAPPLE GLAZE:

2 tbsp. sugar
4 tsp. cornstarch
2 (8 1/4 oz.) cans crushed pineapple, undrained

In small saucepan, combine sugar and cornstarch. Stir in pineapple. Over medium heat, bring to boiling, stirring. Boil 1 minute. Cool completely. Makes 2 cups.

CHERRY GLAZE:

1 can (1 lb. each) sour cherries packed in water
1/4 c. sugar
1 tbsp. cornstarch
1 tbsp. lemon juice

Drain cherries, reserving 1/2 cup liquid. Set cherries aside until ready to use. In small saucepan, combine sugar and cornstarch. Add reserved cherry liquid, stirring until mixture is smooth. Bring to boiling, stirring, over medium heat. Boil 2 to 3 minutes. The mixture will be thickened and translucent. Remove from heat; let cool slightly. Add lemon juice and cherries. Cool. Thoroughly before spooning over top of cooled cheesecake. Makes 2 cups.