2 c. flour
1/2 c. sugar
3 hard cooked egg yolks
1 tsp. orange peel
1 tsp. lemon peel
3/4 c. chilled unsalted butter
1/4 c. chilled unsalted butter
5 (8 oz.) pkgs. cream cheese
1 1/3 c. sugar
3 tbsp. flour
5 eggs
2 egg yolks
1/4 c. whipping cream
2 tsp. lemon juice
1 tsp. lemon peel
1 tsp. orange peel
1/2 tsp. vanilla
1 jar apricot jam

Preheat oven to 400 degrees. Blend first 5 ingredients in a processor. Cut butter and butter into dry mixture with a pastry blender. Turn out onto lightly floured surface. Roll into a ball and flatten. Cover with Saran Wrap and chill "at least" 30 minutes.

Press 1/3 of dough into bottom of 10" springform pan. Pierce with a fork and bake 12 minutes. Let cool. Raise oven temperature to 425 degrees. Using an electric mixer, combine cream cheese, sugar and flour until smooth. Add each egg and egg yolk (one at a time) to mixture. Add remaining ingredients. Set aside.

Press remaining dough along sides of cooled springform pan. Pour filling into pan and bake 15 minutes. Decrease temperature to 225 degrees and bake 50 minutes to 1 hour. Let cake cool. Loosen and remove outer edge of pan. Melt apricot jam and strain. Pour melted jam over the cake and decorate with fresh fruit.