1 c. flour
1/3 c. sugar
1/3 c. butter
2 egg yolks
1 tsp. grated lemon rind
5 (8 oz.) pkg. cream cheese, softened
1 3/4 c. sugar
1/4 c. whipping cream
1 tbsp. grated orange rind
1 tbsp. grated lemon rind
1 tsp. vanilla extract
6 eggs
1/3 c. red currant jelly
1 tsp. water
1 c. halved fresh strawberries
1 kiwi fruit, peeled and sliced

Combine flour and sugar in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add egg yolks and lemon rind; stir with a fork just until dry ingredients are moistened. Divide dough in half, and shape into two balls.

Press half of pastry onto bottom of a lightly greased 9 inch springform pan without ring attached. Bake at 400 degrees for 8 minutes or until golden brown. Remove from oven, and let cool slightly. Attach ring of pan onto bottom; press remaining pastry up sides to top edge of pan. Set aside.

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs all at one time, and beat just until blended. Pour into pastry crust.

Bake at 300 degrees for 1 1/2 hours; turn oven off, and partially open door. Leave cheesecake in oven 2 hours. Remove from oven, and let cool on a wire rack. Cover cheesecake and chill at least 8 hours.

Combine jelly and water in a small saucepan. Cook over low heat until jelly melts; let cool slightly. Spoon half of mixture over center of cheesecake. Arrange strawberries and kiwi fruit over glaze. Yield: 1 (9 inch) cheesecake.