Orange Poppyseed Cheesecake With Lemon Glaze

FILLING
2 pk (8 oz. each) light cream 1 ts Orange rind, grated
-cheese, softened 3 tb Flour
1 c Sugar 1/4 c Whipping cream
4 Eggs 2 tb Poppy seeds

-GLAZE-
2 Eggs 1/4 tb Lemon juice
3/4 c Sugar 2 tb Orange juice
1 tb Orange rind, grated 2 tb Butter
1 tb Lemon rind, grated

CRUST:

Combine crust ingredients, press mixture onto bottom and 1 inch up
sides of a 9 inch springform pan. Bake at 350F for 8 minutes. Cool

FILLING:

In a large bowl, using an electric mixer, beat cream cheese and sugar
until very smooth. Beat in eggs, one at a time, until just blended.
Beat in remaining filling ingredients. Pour into pan. Bake at 450F
for 10 minutes. Reduce heat to 250F and continue baking 35-45 minutes
or until centre is just set. Remove from oven and run a knife around
rim of pan to prevent cracking. Cool thoroughly at room temperature.
Chill overnight.

GLAZE:

In a small saucepan, whisk eggs until foamy. Combine with sugar,
rind,juices and butter in saucepan. Cook over low heat, stirring
constantly until smooth and thickened. Cool. Just before serving,
spread evenly over cheesecake.