for the crust:

1 cup flour
¼ cup granulated sugar
1 teaspoon lemon zest
1 egg yolk
¼ cup melted butter
¼ teaspoon vanilla extract

Combine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax paper and chill for 1 hour. Roll out 1/8-inch thick and place over the greased bottom of a 9-inch springform pan. Trim. Bake at 400° F for 15 to 20 minutes. Cool.

Butter the sides and place over base. Roll the remaining dough 1/8-inch thick and line sides of pan. Fill with filling.

for the filling: 

40 oz cream cheese
1 ¾ cups granulated sugar
3 tablespoons flour
1 ½ teaspoons orange zest
2 teaspoons lemon zest
¼ teaspoon vanilla extract
5 eggs
2 egg yolks
¼ cup heavy cream

Gradually add sugar to cream cheese and beat with electric mixer at medium speed. Gradually beat in flour. Continuing to beat, add the remaining ingredients in order listed. Pour mixture into baked shell.

Bake at 450° F for 10 minutes. Reduce heat to 250° F and bake for one hour.

Cool on wire rack.

Pineapple Glaze:

2 tablespoons granulated sugar
4 teaspoons cornstarch
2 (8 ¼ ounce) cans crushed pineapple
in heavy syrup, undrained
2 tablespoons lemon juice
2 drops yellow food color

In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Bring to a boil over medium heat, while stirring, then boil one minute more.  Let glaze sit until cool.  

Using a spatula, spread surface of cheesecake with glaze.

Refrigerate cheesecake three hours or overnight.

optional -- decorate top with sliced strawberries or blueberries.