• 1 cup all-purpose flour
• 2½ teaspoons finely grated lemon peel, divided use
• 3 cups granulated sugar, divided use
• 1 teaspoon vanilla extract, divided use
• 3 large egg yolks, divided use
• ¼ cup butter or margarine, softened
• ¼ cup whipping cream
• 5 (8 oz) packages cream cheese, softened
• 1½ teaspoons finely grated orange peel
• 3 tablespoons all-purpose flour
• 5 large eggs
• 1 tablespoon cornstarch
• ½ cup water
• 1½ cups cranberries

Combine 1 cup flour, 1 teaspoon lemon peel, and ¼ cup sugar in a bowl.

Add ¾ teaspoon vanilla, 1 egg yolk and softened butter.

Mix thoroughly and shape into a ball.

Wrap the ball in plastic wrap and refrigerate for 1 hour.

Press 1/3 of the dough over the bottom of a 10-inch springform pan.

Remove the side of the pan and bake for 8 minutes.

Remove and cool, then attach the side of the pan.

Press the remaining dough over the side of the pan to within 1-inch of the top and place in refrigerator.

Set oven to 500°F.

In a mixing bowl, blend together 1¾ cups sugar and cream cheese on medium speed until light and fluffy.

Add remaining grated lemon peel, flour, vanilla and orange peel; mix well.

Add eggs and remaining egg yolks, one at a time, beating well, then add cream and mix well.

Pour into the prepared pan.

Bake for 10 minutes, then reduce the temperature to 250°F and bake for 1 hour longer. Remove and cool on a wire rack.

Combine remaining sugar and cornstarch in a saucepan, then add water and cranberries.

Cook over low heat until thickened, stirring constantly.

Simmer for 2 minutes then remove heat and to cool.

Spread over the cheesecake.

Chill, covered, for 3 hours before removing the pan side and serving.