1 c. flour
1/4 c. butter, soft
1 egg yolk
1 tbsp. grated lemon peel
5 (8 oz.) pkg. 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

Heat oven to 400 degrees. Grease 9-inch springform pan lightly; remove bottom. Mix 1 cup flour, sugar, butter, 1 egg yolk and 1 tablespoon lemon peel with hands. Press 1/3 of mixture evenly on bottom of pan; place on baking sheet. Bake 8 to 10 minutes and cool. Assemble and secure pan. Press remaining mixture all the way up the side of the pan. Heat oven to 475 degrees.

Beat cream cheese, 1 3/4 cup sugar, flour, salt, orange peel, 1 tablespoon lemon peel and 2 of the eggs until smooth. Continue beating, adding remaining eggs and 2 egg yolks, one at a time. Beat in 1/4 cup whipping cream on low speed; pour in pan. Bake 15 minutes. Reduce temperature to 200 degrees and bake 1 hour. Turn off oven but leave in cheesecake 15 minutes. Cool 1/2 hour. Refrigerate 12 hours.

Loosen cheesecake 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 cheesecake.