Mix flour, sugar, lemon rind, and vanilla.

Cut in butter and egg yolk.

Shape into base. Chill one hour.

Roll out 1/ 3 dough in to a 9 1/2 inch circle. Place on bottom of 9 inch spring form pan. Bake about 10 minutes until golden. Cool.

Grease side of spring form; roll rest of dough into 15 x 4 rectangle. Cut in half. Use to cover sides of pan, patching when necessary.

Increase oven temperature to 500° F

Beat cheese until fluffy. Combine sugar, vanilla, orange rind, flour, salt, and lemon rind. Slowly add to cheese, beating until smooth. Add eggs and yolks one at a time, beating after each addition. Stir in cream.

Turn into lined pan.

Bake at 500° F for 12 minutes or until dough is golden.

Reduce heat to 200° F; bake one hour.

Cool on rack away from drafts.

Refrigerate – preferably 24 hours before serving.

Cover with fresh berries just before serving.