Triple Citrus Cheesecake

Prep: 20 minutes plus refrigeration
Bake: 1 hour 5 minutes

Filling
4 pkg (8 oz each) cream cheese, softened
1 cup granulated sugar
2 Tbsp flour
1 tsp vanilla
1 Tbsp each fresh lemon juice, lime juice and orange juice
1 tsp each grated lemon peel, lime peel and orange peel
4 eggs

Crust
1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1/3 cup (1/2 stick) butter or magarine, melted

Crust: Mix crumbs, brown sugar, and butter or margarine; press onto bottom of 9" springform pan. Bake at 325 degrees for 10 minutes if using a silver springform pan. Bake at 300 degrees for 10 minutes if using a dark, nonstick springform pan.

Filling: Mix cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in juices and peels. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 375 for 60-65 minutes or until center is almost set if using silver springorm pan. Bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan. Run knife or metal spatula around rim of pan to loosen cake: cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 12 servings.