Orange Poppyseed Cheesecake with Lemon Glaze

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

Heat oven to 350 degrees F.

Combine ingredients. Press mixture onto bottom and 1 1/2 inches up the sides of a 9-inch springform cake pan. Bake for 8 minutes. Cool.

Filling:
16 ounces cream cheese
1 cup granulated sugar
4 eggs
1 teaspoon grated orange rind
3 tablespoons all-purpose flour
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons poppyseed

Increase oven temperature to 450 degrees F.

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 ingredients. Pour into pan. Bake for 10 minutes, then reduce heat to 250 degrees F and continue baking for 35 to 45 minutes or until center is just set. Remove from oven and run a knife around the rim of pan to prevent cracking. Cool thoroughly at room temperature.

Chill overnight.

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

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 poppyseeds and lemon or orange slices.