CRUST:

1 c. flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 tsp. vanilla
1 egg yolk
1/4 c. butter

FILLING:

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

PINEAPPLE GLAZE:

2 tbsp. sugar
4 tsp. cornstarch
2 (8 1/4 oz.) cans crushed pineapple in heavy syrup, undrained
2 tbsp. lemon juice
2 drops yellow food color

CRUST: Preheat oven to 400 degrees. Grease inside of 9 x 3 inch springform pan. Remove side. Make crust by combining flour, sugar, lemon peel and vanilla. Make well in center. Blend in yolk and butter. Mix with fingertips until smooth. Place half of dough on bottom of pan. Place waxed paper on top and roll pastry to edge of pan. Bake 6 to 8 minutes or until golden. Cool. Divide rest of dough in three parts. Cut 6 strips of waxed paper, 3 inches wide. On a dampened surface, between paper strips, roll each part into a strip 2 1/4 inches wide and 9 inches long. Assemble pan with crust on bottom. Line inside of pan with pastry strips, overlapping ends. Remove waxed paper. Preheat oven to 450 degrees.

FILLING: Blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time; beating until smooth. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250 degrees. Bake 1 hour longer. Remove to rack and cool for 2 hours.

GLAZE: In small saucepan, combine sugar and cornstarch. Stir in rest of ingredients. Over medium heat, bring to boiling, stirring. Boil 1 minute or until thickened and translucent. Cool. Spread surface of cake with glaze. Refrigerate 3 hours or overnight. Serves 16. This is a recipe from Clarence Dial.