1. Preheat oven to 400 degrees. Grease inside of 9 inch springform pan (3 inches high). 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.

2. On bottom of pan form half of dough into ball. Place waxed paper on top; roll pastry to edge of pan. Remove paper. Bake 6-8 minutes or until golden. Cool. Meanwhile, divide rest of dough into 3 parts. Cut 6 strips of waxed paper, 3 inches wide.

3. On dampened surface, between waxed paper strips, roll each part 2 1/4 inches 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 500 degrees.

4. 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.

5. BAke 1 hour longer. 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.

6. Spread surface of cheesecake with glaze; refrigerate until well chilled - 3 hours or overnight. To serve: Loosen pastry from side of pan with spatula. Remove side of springform pan, not the bottom. Garnish with sliced strawberries. Cut into wedges.

Serves 16.