---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 10 Servings
            -BELLE BESTOR DFPF73A
       1 c  Flour; sifterd
     1/4 c  Sugar
       1 ts Lemon peel; finely grated
       1 ts Orange peel; finely grated
     1/2 c  Butter
            Egg yolk
     1/4 ts Vanilla
   2 1/2 lb Cream cheese
   1 3/4 c  Sugar
       3 tb Flour
   1 1/2 ts Lemon Peel; fine grated
   1 1/2 ts Orange Peel; fine grated
     1/4 ts Vanilla
       5    Eggs
       2    Egg yolks
     1/4 c  Cream
   Combine flour and sugar, peels in large bowl. Cut in butter til texture of
   coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at
   least 1 hour. 400F oven. 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. euduce temp to
   200F; bake 1 hour. Let cake cool on wire rack. Refirgerate for at least 2
   hours before serving.