1 c. sifted flour
1/4 c. sugar
1 tbsp. grated orange rind
1/2 c. butter
1 egg yolk
1/2 tsp. vanilla

FILLING:

40 oz. cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
1 tbsp. grated rind
1/4 tsp. salt
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. thawed orange juice concentrate

Combine first 3 ingredients with pastry blender. Add egg yolk and vanilla; blend well. Place 1/3 of dough in bottom of 9-inch spring pan. Bake in preheated 400 degree oven for 5 minutes, until golden brown. Remove and cool.

Pat remaining dough evenly around sides to 1/2 inch from top. Set aside and prepare filling.

Combine remaining ingredients, adding eggs one at a time. Beat on low speed until smooth. Pour mixture into spring pan. Place on a cookie sheet. Bake at 400 degrees for 8-10 minutes. Reduce heat to 225 degrees; bake 1 hour and 20 minutes more. Cool to room temperature; then refrigerate until chilled. Garnish with fresh orange slices.