Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
   1      package       {12 oz} zwieback -- crushed to fine
                        -- crumbs
     1/2  cup           super-fine sugar
   1      tablespoon    lemon rind -- grated and divided
   5      packages      {8 oz each} cream cheese
     3/4  cup           granulated sugar
   3      tablespoons   all-purpose flour
   1 1/2  teaspoons     orange rind -- grated
     1/2  teaspoon      pure vanilla extract
   5                    eggs
   2                    egg yolks
     1/4  cup           heavy cream
   1      cup           fresh blueberries -- rinsed and drained

Preparation:

1. Have all ingredients at room temperature. 2. Grease bottom and sides of a 10-inch spring-form pan with a little butter. 3. Combine remaining butter, zwieback crumbs, super-fine sugar and 1 1/2 teaspoons lemon rind; mix well. Press on bottom and sides of springform pan. 4. In large bowl, combine cream cheese, granulated sugar, flour, remaining lemon rind, orange rind and vanilla; beat until smooth and fluffy. 5. Add eggs, one at a time, beating well after each addition. 6. Add egg yolks, one at a time, beating well after each addition. 7. Stir in cream. 8. Spoon batter into pan evenly; bake in preheated 300 F. oven 1 hour. (Do not open oven door during baking time.) 9. Turn off heat and leave in closed oven for 1 hour. 10. Remove from oven; let cool to room temperature in draft-free spot. 11. Refrigerate overnight. Just before serving remove from pan and arrange blueberries in an even layer on top.