Crust:

1-cup flour

1/4-cup sugar

1/2-teaspoon vanilla

1 egg yolk

1/4-cup butter, softened

1/2-cup Texas Pecans, chopped

FILLING:

5 packages (8oz) cream cheese

1 3/4-cup sugar

3-tablespoons flour

Zest of one lemon

Zest of one orange

1/4-teaspoon vanilla

5 eggs + 2 egg yolks

TOPPING:

1/4-cup mini semi-sweet chocolate chips

15 nice looking pecan halves

For crust, combine flour, Texas Pecans and sugar. Make a well in center. Blend in yolk, vanilla and butter. Mix well. Press mixture in bottom and up sides of greased 9 or 10-inch spring form pan. Press pecan halves down into top of crust on side of pan so that they stand up in a ring around top of crust. Set aside.

For filling, in large mixing bowl, blend cheese, sugar, flour, zest, and vanilla. Beat in eggs and yolks one at a time. Beat until smooth. Pour into crust, Draw circle in the center of cheesecake. Using the 15 or so pecan halves that you picked out because they were so beautiful, make a ring of pecan halves touching the outside of the circle. Sprinkle mini chips inside the circle. (The finished result should resemble a sunflower.) Bake 10 minutes at 450°. Reduce oven temperature to 250° and bake 1 hour. Cool 2 hours in oven with door ajar.

Serves 12-16