Ingredients:

Pastry

1 cup flour; sifted
1/4 cup sugar
1 tsp lemon peel; finely grated
1 tsp orange peel; finely grated
1/2 cup butter
1 egg yolk
1/4 tsp vanilla


Filling

2 1/2 lb cream cheese
1 3/4 cup uugar
3 tbsp flour
1 1/2 tsp lemon Peel; fine grated
1 1/2 tsp orange Peel; fine grated
1/4 tsp vanilla
5 eggs
2 egg yolks
1/4 cup cream


     Combine flour, sugar, and peels in large bowl. Cut in butter until it gets the texture of coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at least 1 hour.

     Preheat oven to 400°F. Roll pastry on floured board to 1/8 in. thick. Cut out a 9 in circle; refrigerate the trimmings. Place the circle of dough over the bottom of a greased 9 in springform pan. Bake until golden, about 20 minutes. Let cool.

     Filling: Beat cream cheese with the sugar, flour, lemon and orange peel and vanilla with an electric mixer. Add eggs and yolks, one at a time, beating thoroughly after each addition. Stir in the cream.

     Increase oven temp to 550F. Grease sides of springform pan. Roll out the reserved pastry trimmings and cut into strips 2 in. wide. Pat into place against the sides of the pan, pressing an edge into the bottom crust. Fill immediately with the cream cheese mix. Bake 12 minutes. Reduce temp to 200F; bake 1 hour.

     Let cake cool on wire rack. Refirgerate for at least 2 hours before serving. Serves 10.

     Make these in secret. People get addicted to them very quickly and ask you make them often.