Almost lindy's cheesecake

-----CRUST-----
   1       c            flour
   1                    Egg yolk
     1/4   c            Sugar
     1/4   c            butter
   1 1/2   ts           Lemon zest -- grated
                         -- Ice water, as needed
     1/2   ts           vanilla
                        -----FILLING-----
  40       oz           Cream cheese
   1 1/2   ts           Lemon zest
   1 3/4   c            Sugar
   1 1/2   ts           Orange zest
   3       tb           flour
     1/2   ts           vanilla
   5                    Egg
     1/4   c            Heavy cream
   2                    Egg yolk

  Preheat oven to 400 degrees.  Prepare dough by
  combining flour, sugar, lemon zest and vanilla.  Make
  a well in the center and add the egg yolk and butter.
  Work together quickly with pastry blender or hands.
  Add 1 to 2 tablespoons ice water if necessary to bind
  dough.  Wrap dough in waxed paper and chill
  thoroughly, at least one hour.
  
  Remove ring from springform pan.  Roll one-third of
  the dough 1/8 inch thick and place over bottom of pan.
  Trim the edge and bake in pre- heated oven 12-15
  minutes until a light golden brown.  Cool.  Place the
  springform sides over the baked base.  Roll the
  remaining dough 1/8 inch thick and cut to fit the
  sides of the pan, pressing firmly to fit and seal the
  base. Trim the dough to come only 3/4 inches up the
  sides.
  
  Turn oven up to 550 degrees.
  
  Cream cheese with sugar and flour until smooth.  Add
  eggs and two addi- tional yolks one at a time and
  blend.  Add the flavorings and cream, mix well, and
  pour into prepared springform.  Bake at 550 degrees
  for 10 to 12 minutes, then reduce temperature to 200
  degrees and continue to bake for one hour.  Cool the
  cake to room temperature before glazing. Submitted By
  SAM WARING   On
   MON, 13 NOV 1995 132305 GMT