1 c. sifted flour
2 1/2 c. sugar
2 1/2 tsp. lemon rind
3/4 tsp. vanilla
3 egg yolks
40 oz. cream cheese, softened
3 tbsp. flour
1/4 c. butter, softened
1 1/2 tsp. grated orange rind
1/4 c. heavy cream
5 eggs
16 oz. water pack cherries
1 tbsp. cornstarch
1 tbsp. lemon juice

Combine sifted flour, 1/4 cup sugar, and 1 teaspoon lemon rind in bowl. Add 1/2 teaspoon vanilla, 1 egg yolk, and butter; mix well. Shape into ball. Chill, wrapped, for 1 hour. Press 1/3 of the dough over bottom of separated spring- form pan. Bake at 400 degrees for 8 minutes. Attach pan side. Press remaining dough around side to within 1 inch of top. Chill in refrigerator.

Cream 1 3/4 cups of sugar, 3 tablespoons flour, 1 1/2 teaspoons each lemon, and orange rind in bowl until light and fluffy. Add 1/4 teaspoon vanilla, 2 egg yolks, and 5 whole eggs, one at a time, beating well after each addition. Add cream; beat until blended.

Pour into prepared pan. Bake at 500 degrees for 10 minutes. Reduce temperature to 250 degrees. Bake for 1 hour longer. Cool pan on wire rack. Drain cherries, reserving 1/2 cup liquid. Blend reserved liquid, 1/2 cup sugar, and cornstarch in small saucepan until smooth. Bring to a boil; cook for 1 minute, stirring constantly. Cool. Add lemon juice, cherries, and 2 drops of food coloring; mixing well.

Drain cherries, reserving 1/2 cup liquid. Blend reserved liquid, 1/2 cup sugar, and cornstarch in small saucepan until smooth. Bring to a boil; cook for 1 minute, stirring constantly. Cool. Add lemon juice, cherries, and 2 drops of food coloring, mixing well. Spoon over cheesecake. Chill for 3 hours or longer. Place on serving plate. Remove sides of pan.

Yield: 16 to 20 servings.