For crust, in a medium bowl, stir together crushed cookies and finely crushed Candied Pecans. Drizzle the melted butter over the cookie mixture. Toss until mixed well. Press the cookie mixture onto the bottom and about 1-1/2 inches up the sides of a 9-inch springform pan. Bake in a 350 degree F oven for 7 minutes. Remove and let cool on a wire rack while preparing filling.

For filling, in a large mixing bowl beat the cream cheese and mascarpone cheese, sugar, flour, and vanilla with an electric mixer on medium speed till combined. Beat in 1/4 cup cream until smooth. Stir in eggs, yolk, and lemon peel.

Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake in the 350 degree F oven about 50 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove sides of pan. Cool completely on the rack. Cover and chill at least 4 hours before serving.

To serve, cut into wedges. Top each piece with whipped cream, if you like, and sprinkle each with broken Candied Pecans. Makes 16 servings.

Line a baking sheet with foil; butter the foil. Set aside. In a 10-inch heavy skillet combine 1-1/2 cups pecan pieces, 1/2 cup sugar, 2 tablespoons butter, and 1/2 teaspoon vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir. Reduce heat to low. Continue cooking until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour nut mixture onto prepared baking sheet. Cool completely. Makes about 2-1/2 cups.