1 c. all-purpose flour
1/4 c. sugar
1/2 c. butter, softened
1 egg yolk
1 tbsp. grated lemon peel
5 (8 oz. each) pkgs. cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
1 tbsp. grated orange peel
1 tbsp. grated lemon peel
5 eggs
2 egg yolks
1/4 c. whipping cream
3/4 c. chilled whipping cream
1/3 c. toasted slivered almonds (optional)

Heat oven to 400 degrees. Grease 9-inch springform pan lightly; remove bottom. Mix 1 cup flour, 1/4 cup sugar, the butter, 1 egg yolk and 1 tablespoon lemon peel with hands. Press 1/3 of the mixture evenly on bottom of pan; place on baking sheet.

Bake until golden, 8 to 10 minutes; cool. Assemble bottom and side of pan; secure side. Press remaining mixture all the way up side of pan.

Heat oven to 475 degrees. Beat cream cheese, 1 3/4 cup sugar, 3 tablespoons flour, salt, orange peel, 1 tablespoon lemon peel and 2 eggs in large mixer bowl until smooth. Continue beating, adding remaining eggs and 2 egg yolks, 1 at a time. Beat in 1/4 cup whipping cream on low speed. Pour into pan.

Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake 1 hour. Turn off oven; leave cheese cake in oven 15 minutes. Cool 1/2 hour. Refrigerate at least 12 hours.

Loosen cheese cake from side of pan; remove side, leaving cake on bottom of pan. Beat 3/4 cup whipping cream in chilled bowl until stiff. Spread whipped cream over top of cheese cake and decorate with almonds. 20 to 22 servings.