Instructions: To make the crust:
In a medium-sized bowl, stir together the crumbs and butter until well combined. Spray a 10inch spring-form pan with vegetable spray. Press the crumb mixture on the bottom and up the sides of the pan. Set aside.

Preheat oven to 500 F.

To make the filling:
In a large bowl, beat together the cream cheese, sugar, flour, citrus zests, and vanilla with an electric mixture on high speed until just blended. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until well blended.

Pour the mixture into the reserved crust and bake for 10 minutes. Reduce temperature to 250 and bake for 50 to 60 minutes. Slightly shake the pan and if the center is pudding-like and fairly set, the cheesecake is done.

(Do not over-bake.) Let cool on a wire rack. Chill overnight.

Top with the strawberries and serve chilled or at room temperature.

YIELD: 8 TO 10 SERVINGS

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