Myrtlewood Cheesecake

I prefer a baked NY style cheesecake. chilled is just too "Jello" for my
tastes....


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Title: Myrtlewood Cheesecake
Categories: Cheesecake, desserts
Yield: 16 servings

------------------------------------CRUST-----------------------------------
1 c flour
1/4 c sugar
1 ts lemon, grated
1/2 ts vanilla
1 egg yolk
1/4 c butter
1 tb water

----------------------------------FILLING-----------------------------------
40 oz cream cheese
1 3/4 c sugar
3 tb flour
2 ts lemon, grated
1 1/2 ts orange, grated
1/4 ts vanilla
5 eggs
2 egg yolks
1/4 c heavy cream

------------------------------------GLAZE-----------------------------------
2 tb sugar
4 ts cornstarch
16 oz pineapple, undrained
2 tb lemon juice
2 dr yellow food coloring

Preheat oven to 400F.

Combine crust ingredients in food processor and process until fine crumb.
Press into bottom and up sides of 9" springform pan. Bake for 10 minutes
or until golden brown. Remove from oven. Increase oven temperature to
500F.

Combine filling ingredients and blend until smooth. Fill prepared pan and
return to oven for 10 minutes.

Reduce oven temperature to 250F. and continue baking for 60 minutes. Remove
from oven and cool to room temperature. Chill until serving, but remove
and return to room temperature before serving.

Glaze: Combine all ingredients and cook at medium temperature until
thickened. Serve with cheesecake.

Note: Any pie filling could be used directly from can....i.e. peaches,
cherries, apple, blueberry.
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