CRUST:

1 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 tsp. vanilla extract
1 egg yolk
1/4 c. soft butter

FILLING:

5 (8 oz.) pkgs. cream cheese (2 1/2 lbs.), at room temperature
1 3/4 c. sugar
3 tbsp. all-purpose flour
1 1/2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 c. heavy cream

MAKE CRUST: In small bowl, combine flour, sugar, lemon peel, and vanilla. Make a well in center; add egg yolk and butter. With fingertips, mix until dough leaves side of bowl. Form into a ball; wrap in waxed paper; refrigerate 1 hour.

Meanwhile, preheat oven to 400 degrees. Lightly grease bottom and side of a 9- inch springform pan; remove side.

Remove 1/3 of dough from refrigerator. Roll out directly on bottom of springform pan; trim dough even with edge. Bake 8 to 10 minutes, or until golden. Cool.

Divide remaining dough into 3 parts. On lightly floured surface, roll each part into a strip 2 1/2 inches wide. Press strips to side of springform pan, joining ends of strips, to line inside completely. Trim dough so it comes only 3/4 up side. Refrigerate until ready to fill. Preheat oven to 500 degrees.

MAKE FILLING: In large bowl of electric mixer, combine cheese with sugar, flour, lemon peel, orange peel, and vanilla. Add eggs and yolks, one at a time, beating after each addition. Beat only until mixture is well combined. Add cream, beating until well combined.

Assemble springform pan with baked crust on bottom and unbaked pastry around side. Pour in filling; bake 10 minutes. Reduce oven temperature to 250 degrees. Bake 1 hour longer. Cool in pan on wire rack. Then refrigerate 3 hours or overnight.

To serve: Remove side of springform pan. Serve cheesecake plain or topped. Makes 16 to 20 servings.