Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.

BLEND THOROUGHLY.

2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMBS MIXTURE INTO EACH PAN PRESS FIRMLY AGAINST BOTTM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.

8. SPREAD 4 1/4 QT (ABOUT 8 LB) CFHEESE ING EVENLY OVER CRUST IN EACH PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. CHILL.

10. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, SPREAD ABOUT 1 1/4 CUPS FILLING OVER EACH PIE.

NOTE:

1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE:

2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND.

NOTE:

3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND.

NOTE:

4. GRAHAM CRACKER CRUMBS MAY BE USED A GARNISH.

SERVING SIZE: 1 PIECE

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