8 inch springform - greased. 450 degree oven - 250 degree oven.

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. granulated sugar
6 tbsp. butter, melted

Combine crumbs and sugar in a bowl. Stir in melted butter and blend. Press crumbs into greased springform pan (on the bottom and the sides). Chill in the freezer while preparing the filling.

FILLING:

24 oz. (3 pkg.) cream cheese, room temperature
1 c. granulated sugar
1/8 tsp. salt
1 1/2 tbsp. all-purpose flour
1/4 tsp. grated lemon rind
1/4 tsp. grated orange rind
3 eggs
2 tbsp. milk
1/2 tsp. vanilla extract

In the bowl of an electric mixer, whip cream cheese until fluffy. Combine sugar, flour, lemon rind, orange rind and salt. Add to the cream cheese and beat until well mixed. Add eggs, one at a time, beating well after each one. Add milk and vanilla. Beat until well blended.

Pour into prepared spring form pan and bake at 450 degrees for 15 minutes; reduce heat to 250 degrees and bake for 40 additional minutes. Turn oven off and leave cake in the oven with the door ajar. Allow to cool for 1 hour.

CRANBERRY TOPPING:

1 (16 oz.) can whole cranberry sauce
2 tbsp. granulated sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1 tsp. grated lemon rind

In a saucepan. Combine cranberry sauce, sugar and cornstarch; cook over low heat until thick and clear. Blend in lemon juice and lemon rind. Cool and spread over cooled cheesecake. Chill.