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, softened

Preheat oven to 400 degrees. Grease inside of 9 inch spring form pan. Remove side. Make crust: Combine flour, sugar, lemon peel and vanilla. Make well in center; with fork blend in yolk and butter. Mix until smooth. On bottom of pan form 1/2 of dough into ball. Place wax paper on top and roll pastry to edge of pan. Remove paper.

Bake 6 to 8 minutes, cool. Divide rest of dough into 3 parts, cut 6 strips of wax paper 3 inches wide. On dampened surface between wax paper roll each part 2 1/2 inches wide, 9 inches long. Assemble spring form pan with crust on bottom. Line inside of pan with pastry strips overlapping ends. Preheat oven to 500 degrees.

FILLING:

5 pkgs. (8 oz.) 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 egg yolks
1/4 c. heavy cream

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