CRUST:

Dash of salt
1 c. flour
1/4 c. sugar
1/4 c. butter
1 tsp. real vanilla
1 1/2 tsp. lemon rind
1 egg yolk

FILLING:

5 (8 oz.) pkgs. cream cheese
1 c. sugar
3 tbsp. flour
1 1/2 tsp. each orange & lemon rind
5 whole eggs & 2 yolks
1/4 c. light cream

Mix 1 cup flour, sift 1/4 cup sugar and add 1 teaspoon grated lemon rind and dash of salt. Mix in 1 egg yolk, 1 teaspoon real vanilla and 1/4 cup melted butter. Mix well into a dough and press 1/4 of the dough on the bottom part of a 9 inch spring form pan. Bake in a 400 degree oven for 7 to 8 minutes or until golden. Cool thoroughly.

Meanwhile, press remaining dough halfway up the sides of pan. Fit in cooled bottom part. Press more dough to fill any gaps.

FOR FILLING: Cream 5 (8 ounce) packages cream cheese with 1 cup sugar. Add 3 tablespoons flour, 1 1/2 teaspoons grated lemon rind and 1 1/2 teaspoons grated orange rind. With electric mixer running, add 5 whole eggs plus 2 yolks. Mix in 1/4 cup light cream.

Pour filling into cookie shell and bake at 500 degrees for 12 minutes. Reduce heat to 200 degrees and continue baking for 1 1/2 to 2 hours. Ovens vary so watch cheesecake carefully. When a toothpick comes clean when inserted, the cake is done. Release the spring form gently. Garnish with fresh or frozen strawberries.