CHEESECAKE SUPREME:

Creamy rich cheesecake with fruit and Glaze. A beautiful cake to look at and eat.

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted

5 packages (8 ounces each) cream cheese
1 3/4 cups sugar
3 tablespoons all purpose flour
Grated rind of 1 lemon
Grated rind of 1/2 orange
5 whole eggs
2 egg yolks
1/4 cup heavy cream
Fruit and Glaze

Mix graham cracker crumbs, sugar and butter. Butter a 10-inch spring form pan 2 1/4 inches deep and press crumb mixture onto bottom and sides of pan. Let ingredients, except last 2, reach room temperature. Then beat cheese until fluffy. Mix sugar and flour; gradually blend into cheese, beating mixture smooth; add grated rinds. Add eggs and egg yolks one at a time, beating well after each; stir in cream. Turn into crust. Bake in preheated very hot oven (500 degrees F) 10 minutes. Reduce heat to 200 degrees F. and bake 1 hour longer. Remove from oven, put on rack and keep out of drafts until cooled. Refrigerate until cold, then remove sides of pan and put cake on serving plate.

Top with Fruit and Glaze. Refrigerate until serving time. Cake can be made a day before but Fruit and Glaze should be put on the same day cake is served. Makes 12 servings.

NOTE: Cake can also be baked in a 9-inch springform pan 3 inches deep for the same length of time.

FRUIT AND GLAZE: Arrange fruit on chilled cake; 4 or 5 canned apricot halves around center (cut side down), surrounded by a circle of canned pineapple wedges (4 slices, quartered) and a border of 6 or 7 strawberries, halved, alternating with 12 or 13 seedless green grapes between the strawberies. Mound about 1/3 cup blueberries in the very center or cake.

TO MAKE GLAZE: Combine pineapple and apricot syrup drained from fruit to make 3/4 cup. Add 1 tablespoon lemon juice. Combine 1 tablespoon cornstarch with 2 tablespoons cold water. Add to juices and cook, stirring, until thickened. Add a drop of yellow food coloring, if desired. Spoon over fruit. Refrigerate. At serving time garnish with mint, if desired. A few sprigs of mint leaves tucked in here and there on the cake.