Orange PoppySeed Cheesecake with Lemon Glaze

Crust
3/4 cup graham wafer crumbs
3/4 cup ground almonds
1 tablespoon sugar
1/4 cup butter or margarine, melted

Filling
2 packages cream cheese (light is OK)
1 cup sugar
4 eggs
1 teaspoon grated orange rind
3 tablespoon all purpose flour
1/4 cup orange juice (approximately juice of one orange)
3/4 cup whipping cream
2 tablespoon poppy-seeds

Glaze
2 eggs
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoon orange juice
2 tablespoon butter

Crust: Combine ingredients, press mixture onto bottom and 1.5 inches up the sides of a 9 inch springform cake pan. Bake at 350oF 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 450oF for 10 minutes, then reduce heat to 250oF and continue baking 35-45 minutes or until center is just set. Remove from oven and run a knife around the rim of the 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. Decorate with poppy-seeds, lemon or orange slices.