Evelyn'S Cheese Cake Supreme

• 1 1/4 c. graham cracker crumbs (8 to 9 double crackers)
• 1/4 c. sugar
• 1/4 c. melted butter
• 5 (8 oz.) pkg. cream cheese
• 1 3/4 c. sugar
• 3 Tbsp. flour
• grated rind of 1 lemon and 1/2 orange
• 5 whole eggs plus 2 yolks
• 1/4 c. heavy cream
• fruit and glaze

1. Mix crumbs, sugar and butter.
2. Butter a 10-inch spring-form pan 2 1/4-inch deep and press mixture onto bottom.
3. Let ingredients except last two, reach room temperature.
4. Then beat cheese until fluffy.
5. Mix sugar and flour; gradually blend into cheese, keeping mixture smooth.
6. Add grated rinds, then eggs and yolks, one at a time, beating well after each.
7. Stir in cream. Turn into crust and bake at 500u0b0 for 10 minutes.
8. Reduce to 200u0b0 and bake 1 hour more.
9. Remove from heat and cool away from drafts. Refrigerate until cold and remove sides of pan.
10. Top with glaze and fruit.
11. Refrigerate.
12. Cake may be made a day ahead, but glaze on day served.

graham cracker crumbs, sugar, butter, cream cheese, sugar, flour, lemon, eggs, heavy cream, glaze

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515833 (may not work)