1 c. sifted all-purpose flour
2 c. granulated sugar
1 tsp. grated lemon rind
1/4 tsp. vanilla extract
1/2 c. soft butter
3 egg yolks
5 (8 oz.) pkg. soft cream cheese
1/4 tsp. vanilla extract
1/2 tsp. grated orange rind
3 tbsp. flour
1/4 tsp. salt
1/2 tsp. grated lemon rind
5 med. eggs
1/4 c. heavy cream

Cookie Crust Mixture: Mix 1 cup flour, 1/4 cup sugar, 1 teaspoon grated lemon rind and 1/4 teaspoon vanilla. With pastry blender or 2 knives, scissor fashion, cut in butter and 1 egg yolk. Shape into ball; wrap in wax paper; refrigerate 1 hour.

Start heating oven to 400 degrees. Roll about 1/3 of dough between floured pieces of wax paper into a 9 1/2 inch circle. Place on bottom of 9 inch springform pan; trim to fit. Bake at 400 degrees about 10 minutes or until golden; cool.

Grease side of springform pan; fit over filled base. Roll rest of dough into 15 x 4 inch rectangle; cut in half lengthwise; use to line side of pan, patching if necessary.

Cheese Filling: Increase oven temperature to 500 degrees. With electric mixer or spoon, beat cheese until fluffy. Combine 1 3/4 cups sugar with 1/4 teaspoon vanilla, orange rind, 3 tablespoons flour, salt, 1/2 teaspoon lemon rind; slowly add to cheese, beating until smooth. Add eggs and 2 yolks, one at a time, beating after each addition. Stir in cream.

Turn into lined pan. Bake at 500 degrees for 12 minutes, or until dough is golden. Reduce oven temperature to 200 degrees; bake 1 hour. Cool on rack away from drafts. Remove side of pan; refrigerate until cold, for 24 hours, if possible.

To serve: Sprinkle cake with chopped, toasted nuts. Or cover with 1/4 inch layer of commercial sour cream; refrigerate.

Or spread strawberry, peach, apricot or cherry jam or preserves on top.

Or top wedges with canned crushed pineapple, canned, fresh or thawed frozen sliced peaches, or fresh or thawed frozen strawberries. Makes 12 servings.