CRUST:

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

FILLING:

5 pkg. (8 oz. each) cream cheese
1 1/2 tsp. lemon peel & orange peel
1/4 tsp. vanilla
2 egg yolks
5 eggs
1 3/4 c. sugar
3 tbsp. flour
1/4 c. heavy cream

Bring cream cheese, eggs and butter to room temperature.

Crust: Mix all ingredients. Form a ball and refrigerate 1 hour. Preheat oven to 400 degrees. Grease bottom and side of springform pan. Remove side. Roll 1/3 crust on bottom. Bake 8-10 minutes or until brown. Put together pan and press rest of dough around sides, 3/4 way up sides. Preheat oven to 500 degrees.

Filling: Combine cream cheese, peels, vanilla, flour and sugar. Mix. Add eggs and yolks one at a time. Mix until smooth. Add cream and pour in pan. Bake 8 minutes at 500 degrees. Reduce heat to 250 degrees for 1 hour. Refrigerate overnight. Top with cherries or lemon.