Instructions: Combine graham cracker crumbs, ground almonds, 1 tablespoon sugar, and 1/4 cup melted butter; press mixture onto bottom and 1 1/2 inches up sides of a 9 inch springform pan. Bake at 350 degrees F. for 8 minutes. Cool. In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth.

Beat in eggs, one at a time, until just blended. Beat in 1 teaspoon orange rind, 3 tablespoons flour, 1/4 cup orange juice, 3/4 cup whipping cream, and 2 tablespoons poppyseeds. Pour into pan. Bake at 450 degrees F. for 10 minutes, then reduce heat to 250 degrees F. and continue baking 35 to 45 minutes or until center is just set. Remove from oven and run a knife around the rim to prevent cracking. Cool thoroughly at room temperature. Chill overnight. In a small saucepan, whisk 2 eggs until foamy. Combine with 3/4 cup sugar, 1 teaspoon orange rind, 1 teaspoon lemon rind, 1/4 cup lemon juice, 2 tablespoons orange juice, and 2 tablespoons butter in saucepan. Cook over low heat, stirring constantly, until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake. Garnish with poppyseeds, lemon or orange slices.

Yield: 12
servings.

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