5 (8 oz.) pkgs. cream cheese
1 3/4 c. sugar
3 tbsp. flour
3/4 tsp. grated lemon rind
3/4 tsp. grated orange rind
1/4 tsp. salt
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream or whipping cream
Graham cracker crust, prepared as directed on box, pat in bottom only of spring pan

Beat room temperature cream cheese until light and fluffy. Combine next 6 ingredients in separate bowl. Add gradually to cream cheese and beat continually. Add eggs and yolks, one at a time. Stir in heavy cream, DON'T BEAT. Pour into spring pan. Bake at 500 degrees for 10 minutes, then turn back to 200 degrees for another hour. NEVER OPEN OVEN DOOR, CAKE WILL FALL. Turn off oven and leave cake in for another 1 1/2 hours. Again, don't open door. Remove from oven and chill, preferably overnight.