For crust, in a medium mixing bowl stir together the 3/4 cup flour, the 3 tablespoons sugar, and 1 teaspoon of the orange peel. Using a pastry blender, cut in the 6 tablespoons margarine or butter till mixture resembles coarse crumbs. Stir in the one beaten egg yolk. Remove sides from an 8-inch springform pan. Press about one-third of the dough onto the bottom of the pan. Cover the remaining dough and set aside.

Bake bottom crust in a 375 degree oven about 7 minutes or till golden. Cool crust on springform pan bottom on a wire rack. Use the 1 teaspoon margarine or butter to grease 1 1/2 inches up sides of springform pan. Attach sides to bottom of springform pan. Press remaining dough 1 1/2 inches up sides of pan, set aside.

For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, 2 tablespoons flour, vanilla, and remaining orange peel with an electric mixer on medium to high speed till combined. Add whole eggs and one egg yolk all at once. Beat on low speed just till combined. Stir in milk. Pour filling into crust-lined springform pan. Bake on a shallow pan in a 375 degree oven for 45 to 50 minutes or till done.

Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a small metal spatula, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of the springform pan. Cool completely then chill at least 4 hours. To serve, spoon a little Brandied Berry Sauce on the cheesecake.

Brandied Berry Sauce. In a small saucepan combine 1 1/2 cups cranberries, 1 cup sugar, 1/2 cup orange juice, and dash ground cloves. Bring mixture to boiling, then reduce heat to medium. Simmer, uncovered, till cranberries pop. Stir together 1 tablespoon cornstarch and 1 tablespoon cold water, stir into cranberry mixture. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more. Stir in 2 tablespoons blackberry brandy or brandy. Cool to room temperature. Makes about 1 1/2 cups.

The cheesecake mixture I used the same as for the 8-inch pan.