3/4 Cup sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter
Preheat oven to 350 degrees F.
Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes.
In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.
Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan.
Bake at 250°F. for 35 minutes. Turn off heat and cool for 30 minutes in the oven with the door open.
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool.
Just before serving, spread evenly over cheesecake.