Myrtlewood Cheesecake
Source: wstoneman (Billy)

CRUST:
1 c flour
1/4 c sugar
1 tsp lemon, grated
1/2 tsp 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 tsp orange, grated
1/4 tsp vanilla
5 eggs
2 egg yolks
1/4 c heavy cream

GLAZE:
2 tb sugar
4 tsp cornstarch
16 oz pineapple, undrained
2 tb lemon juice
2 drops 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.