CRUST:

1 c. sifted all-purpose flour
1 tsp. grated lemon peel
1 slightly beaten egg yolk
1/2 c. chopped pecans
1/4 c. sugar
1/2 c. butter
1/2 tsp. vanilla

Combine flour, sugar, and lemon peel. Cut in butter. Add egg yolk, vanilla and pecans, blend. Put 1/3 of dough on bottom of 9-inch springform pan (sides removed). Bake at 400 degrees until golden brown, about 8 minutes. Cool, attach sides to bottom, butter, and pat remaining dough on sides to height of 1 3/4 inch.

FILLING:

5 (8 oz.) pkg. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
6 eggs
1/4 c. whipping cream
1 tbsp. orange peel, grated

Let cream cheese soften, beat until creamy. Add vanilla, lemon, and orange peel. Mix sugar, flour and salt together, gradually blend into cheese mixture. Add eggs, one at a time, beating after each just enough to blend. Gently stir in whipping cream. Turn into crust-lined pan.

Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes. Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer. Refrigerate 1 or 2 hours before serving; top with glazed strawberries or your favorite pie filling.