Crust:
2 c all purpose flour
½ c sugar
3 hard-cooked egg yolks
1 t minced orange peel
1 t minced lemon peel
¾ c (1½ sticks) well-chilled unsalted butter, cut into pieces

Filling:
5 8-oz pkgs cream cheese, room temp
1⅓ c sugar
3 T all purpose flour
5 large eggs, room temp
2 large egg yolks, room temp
¼ c whipping cream
2 t fresh lemon juice
1 t minced orange peel
1 t minced lemon peel
½ t vanilla

Topping:
½ c apricot jam, melted and strained
1 pint fresh strawberries, hulled
1 pint fresh strawberries, hulled and halved lengthwise
16-oz can mandarin orange segments in light syrup, drained
2 kiwis, peeled and cut into ¼-inch rounds

For crust:
Blend all ingredients except butter and margarine in processor. Cut in butter and margarine until dough just comes together. Turn dough out on to lightly floured surface. Gather dough into ball; flatten into disc. Wrap in plastic and refrigerate at least 30 min. Preheat over to 400°. Press ⅓ of dough onto bottom of 10-inch springform pan. Pierce with fork. Bake until golden brown, about 12 min. Transfer to rack and cook completely. Increase oven temp to 425°.

For filling:
Using electric mixer, beat cream cheese with sugar and flour in large bowl until smooth. Blend in eggs and yolks, one at a time. Stir in remaining ingredients. Set filling aside. Butter sides of crust-lined pan. Press enough of remaining dough onto sides of pan to cover with ⅛-inch thick layer (cover and refrigerate any remaining dough for another use). Pour filling into crust. Bake 15 min at 425°. Reduce oven temp to 225°. Bake until cheesecake is firm around edges but still moves slightly in center when shaken, about 50 minutes (cake may crack during baking). Transfer to rack and cook completely. Cover and refrigerate overnight. (Can be prepared two days ahead).

For topping:
Run sharp knife around sides of cheesecake. Release pan sides. Transfer cheesecake to platter. Lightly brush some jam atop cheesecake. Arrange whole and halved strawberries decoratively around border, reserving two. Arrange two rows of mandarin oranges inside berry rows. Fill center with kiwi slices. Place one reserved berry in center. Cut remaining berry lengthwise into fifths. Arrange in pinwheel pattern around whole berry. Lightly brush fruit with remaining jam. (Can be prepared 6 hrs. ahead; chill).