CRUST:

1 1/4 c. sifted flour
1/4 c. sugar
1 tbsp. grated lemon peel
1 egg yolk
1/2 c. butter, room temperature
1/2 tsp. vanilla

FILLING:

5 (8 oz.) pkgs. cream cheese, room temperature
1 3/4 c. sugar
3 tbsp. flour
1 1/2 tsp. grated orange peel
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. whipping cream

Preheat oven to 400 degrees. Combine flour, sugar, and lemon peel. Make a well in center and drop in egg yolk, butter and vanilla. Quickly work together until well blended. Wrap in waxed paper and chill 1 hour.

Roll out 1/3 of dough to 1/8-inch thickness. Fit over bottom of buttered 9-inch springform pan. Trim and save extra dough. Bake circle of dough about 8 minutes or until golden brown. Cool.

Butter sides of pan and place sides over bottom of pan. Turn oven up to 500 degrees. Roll out remaining dough and line pan 3/4 of the way up sides. Set aside.

Blend together cheese, sugar, flour, just until smooth. Add eggs and yolks one at a time, mixing well after each addition. Blend in rest of ingredients. Pour into springform pan and bake 12 minutes. Reduce heat to 275 degrees and bake 45 minutes. Turn off oven. Let cheesecake remain in oven 30 minutes. Remove. Cool in a draft-free place. Several hours before serving, make strawberry glaze.