CRUST:

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

FILLING (ORANGE CHEESE) :

5 (8 oz.) pkgs. cream cheese, softened
1 tbsp. grated orange rind
1/4 tsp. vanilla
5 whole eggs
1 3/4 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
2 egg yolks
1/4 c. thawed orange juice concentrate

CRUST: Combine flour, sugar and orange rind. Add butter and cut with pastry blender until coarse meal consistency. Add egg yolk and vanilla, blend well. Place 1/3 of dough on bottom of 9 or 10-inch springform pan, pat out evenly. Bake in preheated 400 degree oven for 5 minutes. Cool. Pat remaining dough evenly around sides to 1/2 inch from top. Set aside and prepare filling.

FILLING: Combine cream cheese, sugar, flour, orange rind, salt, and vanilla in large mixer bowl. Beat with electric mixer at low speed until smooth. Add eggs and egg yolk one at a time, beat well after each addition. Stir in orange juice concentrate. Pour filling into prepared pan, place on cookie sheet. Bake in preheated 400 degree oven for 8-10 minutes. Reduce oven temperature to 225 degrees. Continue baking 1 hour and 20 minutes. Cool to room temperature; refrigerate until well chilled. Garnish with fresh orange sections. 12-18 servings.