Preheat oven to 400º. Grease a 9x3” springform pan. Remove side.
Make crust, In medium bowl, combine flour, sugar, lemon peel and vanilla. Make a well in center; with a fork, blend in yolk and butter. Mix until smooth. Divide the dough in half and form into 2 balls. On bottom of pan, place one dough ball, place a sheet of waxed paper over the top of ball and roll pastry to edge of pan. Remove paper. Bake 6-8 min, or until golden brown. Cool. Meanwhile, divide rest of dough into 3 pieces. Roll out each third into a strip 2-1/4” wide by 9” long. Assemble springform pan with crust on bottom. Line the inside of pan with pastry strips, overlapping ends. Set aside.
Filling: In a large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed with an electric mixer. Beat in eggs and yolks, on at a time, beating until smooth, occasionally scraping down sides of bowl with spatula. Beat in cream. Pour into prepared pan. Bake for 10 min on 450º. Lower oven to 250º and bake for 1 hour more. Remove to rack to cool – 2 hours.
Glaze: In a small saucepan, combine sugar and cornstarch. Stir in crushed pineapple, and lemon juice. Over medium heat, bring to a boil, stirring for 1 min. or until thickened. Cool.
Spread surface of cheesecake with glaze; refrigerate until well chilled for 3 hours or overnight.
To serve: loosen pastry from side of pan with spatula. Remove side of springform pan.