First make the crust. Combine the flour, sugar, salt, and lemon zest in a large bowl. With a pastry blender or with your fingertips, cut or rub the butter into dry ingredients until it has the consistency of coarse crumbs. Add the egg yolk and vanilla. Mix until combined. Wrap in plastic and chill for 45 minutes. Preheat the oven to 400F. Pat the dough out over the bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325F. To make the cheese filling, beat the batter by hand. If you use an electric mixer, avoid beating on very high speed because this incorporates too much air into the cheesecake and causes it to rise like a souffle (and fall). Use a large mixing bowl and beat the cream cheese until it is creamy and smooth. Combine the sugar and flour and beat into the cream cheese. Add the lemon zest, lemon juice, and vanilla. Beat in the eggs and egg yolks, one at a time. Mix well after each addition. Beat in the cream, mixing until smooth. Pour the cheese mixture into the crust-lined pan and smooth the surface. Bake for 1 to 1 1/4 hours, or until the center appears set. The cake will become firm as it chills. Remove from the oven and set in a draft-free place until it is completely cooled. Gently run a sharp knife around the edge of pan. Refrigerate until thoroughly chilled.

you prefer a crumb crust, prepare a graham cracker crust instead. Lightly grease a 9-inch springform pan. Preheat the oven to 325F. Combine 1 1/2 cups finely ground graham cracker crumbs, 3 Tbsp sugar, 6 Tbsp butter, melted, and 1/4 tsp cinnamon. Press firmly into the bottom and 2 inches up the sides of the pan. Bake for 5 minutes. Set aside on a rack to cool.