1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
5 pkgs. (8 oz.) cream cheese
1 3/4 c. sugar
3 tbsp. flour
Grated rind of 1 lemon
Grated rind of 1/2 orange
5 whole eggs
2 egg yolks
1/4 c. heavy cream
10-inch springform pan

Mix graham cracker crumbs, sugar and butter. Butter a 10-inch springform pan 2 1/4 inches deep and press crumb mixture onto bottom and sides of pan. Let ingredients except last 2 reach room temperature. Then beat cheese until fluffy.

Mix sugar and flour; gradually blend into cheese, keeping mixture smooth. Add grated rinds. Add eggs and egg yolks, one at a time, beating well after each. Stir in cream.

Bake in a 450°F oven for 10 minutes.

Reduce heat to 300°F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean.

Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan.

Cool about 2 hours longer. Chill thoroughly before serving.