Combine first 3 ingredients thoroughly. Press into bottom and sides of 9" springform pan. Bake 5 minutes and cool; (350 degrees F. oven). Turn oven to 250 degrees F. Place 1 8-ounce package cream cheese and 1 egg in large mixer bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well after each addition. Gradually add sugar alternately with juice. Beat at medium speed for 10 minutes. Stir in peel. Pour into crust and bake 25 minutes. Turn off heat; let cake stand in oven 45 minutes and then remove. Turn oven to 350 degrees F. Thoroughly combine topping ingredients. Let stand at room temperature. Gently spread over warm cake. Return to preheated 350 degree F. oven for 10 minutes. Partly cool on wire rack. Refrigerate overnight. Makes 12 servings.