5 (8-oz) packages cream cheese, softened
1-1/2 tsp grated lemon rind  (scrub rind with soap & water - then check for spots)
1-1/2 tsp grated orange rind  (scrub rind with soap & water - then check for spots)
1/4 tsp vanilla
1-3/4 cups sugar
3 Tbs flour
5 eggs
2 egg yolks
1/4 cup whipping cream

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine flour, sugar and lemon rind.
3. Cut in butter until crumbly.
4. Add yolk and vanilla. Mix.
5. Pat 1/3 dough in bottom of a 9-inch springform pan with sides off. Bake 6 minutes or until golden. Cool.
6. Butter pan sides and attach to bottom.
7. Pat dough around sides, 2-inches up. Increase oven to 475 degrees.
8. Beat cream cheese until fluffy.
9. Add vanilla and orange and lemon rinds.
10. Mix sugar and flour.
11. Gradually blend into cheese.
12. Add eggs and yolks, one at a time, stirring lightly after each addition.
13. Stir in whipping cream. Beat well.
14. Pour into pan and bake 10 to 12 minutes.
15. Reduce heat to 200 degrees Fahrenheit and continue to bake for 1 hour or more until set.
16. Turn off oven, open door, and leave cake in oven 30 minutes or more.
17. Cool on rack and refrigerate overnight.
18. May top with strawberry glaze.

1. Wash strawberries with soap, cut off tops and discard.
2. Crush about 1 cup of strawberries and put in saucepan.
3. Add sugar, water, a pinch of salt and cornstarch.
4. Boil gently for 2 minutes, stirring constantly.
5. Stir in 1 teaspoon of butter.
6. Cool slightly.
7. Chill until ready to serve with cheesecake.
8. Can be put on top of cheesecake after cake and glaze has thoroughly chilled.
   Source: Rabbi Alan Ira Silver