Triple Citrus Cheesecake

Crust:

1 c. graham cracker crumbs

1/3 c. brown sugar

1/4 c. butter, softened

Filling:

4 8-oz. pkgs. cream cheese, softened

1 c. sugar

2 tbs. flour

1 tsp. vanilla

1 tbs. each fresh lemon, lime, & orange juice

1 tsp. each grated lemon, lime, & orange peel

4 eggs

Combine crust ingredients and press into bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes. (Use 300 degrees for a dark, nonstick pan.)

For filling, mix cream cheese, sugar, flour, and vanilla until well blended. Blend in juices and peels. Add eggs, one at a time, until just blended. Pour filling over crust.

Bake at 325 degrees for 60 to 65 minutes or until center is almost set. Carefully run a knife around the edge of the pan to loosen cheesecake. Remove side of pan. Refrigerate 4 hours or overnight.