I got this years ago from the McCall's Cooking School cookbook, and never fail to get raves about it. It is a little more involved than most cheesecakes, but worth it! You can change the flavor by taking out the peels and adding chocolate chips, or any of many other variations, but the crust is what makes it so special. A lovely shortbread, thin and crisp. I use a recipe and a half so that I have plenty. What you don't need for the cheesecake crust, just roll out and bake on a cookie sheet for wonderful cookies. I also bake the cheesecake in a water bath for a lighter top, but you don't have to use that. It is wonderful plain, but you can also top it with cherry, blueberry or pineapple glaze. For special occasions, I will use cherries jubilee or pomegranite. Beautiful!