1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) cream cheese
1 cup granulated sugar
2 tbsp. flour
1 tsp. vanilla
4 eggs
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

Triple Citrus Cheesecake

1. Mix crumbs, brown sugar and butter; press onto bottom of 9-inch spring form pan.
2. Bake at 325° F for 10 minutes if using a silver spring form pan, or bake at 300° F for 10 minutes if using a dark nonstick spring form pan.
3. Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust.
4. Bake at 325° F for 1 hour and 5 minutes or until center is almost set if using a silver spring form pan, or bake at 300° F for 1 hour and 5 minutes or until center is almost set if using a dark nonstick spring form pan.
5. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight.
6. Tip: To avoid cracked cheesecakes, after adding the eggs, be careful not to over beat the batter since this can cause the baked cheesecake to crack.
   Serves: 12
   Preparation time: 1 hour 20 minutes (excluding freezing time)