2 1/2 c. graham cracker crumbs
1/2 c. melted butter
1/2 c. sugar

FILLING:

5 (8 oz. each) pkg. cream cheese
1 3/4 c. sugar
3 tbsp. all purpose flour
2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla extract
5 lg. eggs
2 lg. egg yolks
1/4 c. heavy cream

TOPPING:

3/4 c. sour cream
1 ripe mango
1/4 c. sugar
1 (10 oz.) pkg. frozen raspberries
2 tbsp. cornstarch
1 kiwi fruit
1/4 c. fresh raspberries

Preheat oven to 375 degrees. Make crust. Pour into 9 inch springform pan. Bake 5 minutes; cool.

Heat oven to 450 degrees. Beat cream cheese with 1 3/4 cup sugar, flour, lemon orange, and vanilla. Add eggs and yolks, one at a time. Beat in cream and pour into crust. Bake 10 minutes. Lower the temperature to 300 degrees. Bake for 1 hour and 10 minutes more. Cool for 2 hours. Spread sour cream to within 1/2 inch of edge. Refrigerate 3 hours.

Prepare mango (pare and slice). Reserve 1/4 cup for top. Place the rest into processor with 1/4 cup sugar and puree. Set side. Puree raspberries, sieve into pan with cornstarch. Boil 1 minute; cool. Decorate top with mango, mango puree, raspberry puree, and kiwi fruit. Enjoy. Serves 16.