Cranberry Cheesecake

Ingredients
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

Preheat oven to 350.F

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.