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 325 F. for 45 minutes or until cheesecake is set. Turn off heat and cool for 30 minutes in the oven with the door
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.