1 c. flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 slightly beaten egg yolk
1/4 tsp. vanilla

Combine flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch springform pan. Bake in hot oven about 6 minutes or until golden. Cool. Butter sides of pan and attach to bottom. Pat remaining dough evenly on sides to a height of 2 inch.

FILLING:

5 (8 oz.) pkgs. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. enriched flour
1/4 tsp. salt
5 eggs (1 c.)
2 egg yolks
1/4 c. heavy cream

Stir cream cheese to soften; beat until fluffy. Add vanilla and lemon peel. Mix sugar, flour, salt; gradually blend into cheese. Add eggs and yolks, one at a time, beating well after each...gently stir in cream. Turn into crust lined pan. Bake in very hot oven (500 degrees) 5-8 minutes or until top edge of crust is golden. Reduce to 200 degrees - bake 1 hour longer. Remove from oven; cool in pan about 3 hours. Remove sides of pan.

GLAZE: STRAWBERRY:

2-3 c. fresh strawberries
1 c. water
1 1/2 tsp. cornstarch
1/2 to 3/4 c. sugar

Crush 1 cup strawberries, add the water - cook 2 minutes; sieve. Mix cornstarch with sugar; stir into hot berry mixture. Bring to boil, stirring constantly. Cook and stir until thick and clear. Add few drops red food coloring. Cool to room temperature. Place remaining strawberries atop cooled cheesecake; circle with halved pineapple rings. Pour glaze over strawberries. Chill about 2 hours.