CRUST:

1/2 c. butter
1/2 c. sugar
1 egg yolk
1 tsp. grated lemon peel
1/2 tsp. vanilla
1 c. sifted flour

FILLING:

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

Crust: In a small bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, lemon peel and vanilla. Gradually add flour. Pat 1/3 of the dough over 1/3 of the bottom of a 9 inch springform pan, sides removed. Bake in preheated 400 degree oven for 8 to 10 minutes until browned. Cool. Attach sides to pan bottom, pat remaining dough on sides 2 1/4 inches high and sealing bottom. Set aside.

Filling: Mix together cream cheese, sugar, flour, peels and vanilla on high speed. Beat in eggs, one at a time. Beat in egg yolks. Pour in pastry lined pan. Bake at 500 degrees for 15 minutes. Reduce heat to 300 degrees. Bake 1 hour until toothpick comes out clean. Cool on wire rack. Remove sides of pan.

STRAWBERRY GLAZE FOR CHEESECAKE:

1 qt. fresh strawberries
3/4 c. sugar
1/4 c. water
1 1/2 tsp. cornstarch
Dash of salt
Red food coloring

Wash and hull strawberries. Crush 1 cup uneven sized; set aside best looking ones for top. In small saucepan, combine crushed berries, sugar, water, cornstarch, until thickened. Cook 2 additional minutes. Stir in butter and food coloring to tint desired shade. Put through strainer; cool glaze slightly. Arrange whole strawberries on top of cheese cake; spoon glaze over berries. Serves 20.