Preheat oven to 400 degrees. Grease inside of 9-inch spring form pan (3 inches high). Remove side.

Make crust: Combine flour, sugar, lemon peel, vanilla. Make well in center; with fork, blend in yolk and butter. Mix with fingertips until smooth.

On bottom of pan, form half of dough into ball. Place waxed paper on top; roll pastry to edge of pan. Remove paper. Bake 6-8 minutes, or until golden. Cool. Meanwhile, divide rest of dough into three parts. Cut 6 strips of waxed paper, 3 inches wide.

On dampened surface, between paper strips, roll each part 2 1/4 inches wide and 9 inches long. Assemble spring form pan with crust on bottom. Line inside of pan with pastry strips, overlapping ends. Remove waxed paper strips. Preheat oven to 500 degrees.

Filling: Blend cream cheese, sugar, flour, lemon juice and vanilla at high speed. Beat in eggs and yolks, one at a time; beat until smooth, occasionally scraping bowl with spatula. Beat in heavy cream. Pour into pan. Bake 10 minutes. Lower oven to 250 degrees.

Bake 1 hour longer. Remove to rack to cool for 2 hours. Make glaze (see ingredients below): In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.

Spread surface of cheesecake with glaze; refrigerate until well chilled for 3 hours or overnight. To serve: Loosen pastry from side of pan with spatula. Remove side of spring form pan. Garnish with sliced strawberries, if desired. Cut into wedges.

PINEAPPLE GLAZE:

2 tablespoons sugar

4 teaspoons cornstarch

2 (8 1/4 oz) cans crushed pineapple in heavy syrup, undrained

2 tablespoons lemon juice

Notes:

Pineapple glaze is optional.