A 2 inch piece of vanilla bean
1 c. all-purpose flour
1/4 c. sugar
1 tsp. freshly grated lemon zest
1 lg. egg yolk
1 stick (1/2 c.) cold unsalted butter, cut into bits
1/4 tsp. salt

FOR THE FILLING:

2 1/2 lbs. cream cheese, softened
1 3/4 c. sugar
3 tbsp. all-purpose flour
1 1/2 tsp. freshly grated orange zest
1 1/2 tsp. freshly grated lemon zest
1/2 tsp. vanilla
5 lg. whole eggs
2 lg. egg yolks
1/4 c. heavy cream

Make the crust: Split the vanilla bean lengthwise, scrape the seeds into a bowl, and stir in the flour, the sugar, and the zest. Add the egg yolk, the butter, and the salt and knead the mixture until it just forms a dough. Flatten the dough into a round and chill it, wrapped in wax paper for 1 hour. Remove the side of a 9 inch springform pan, oil the bottom of the pan lightly, and press some of the dough 1/8 inch thick onto it.

Bake the bottom crust in the middle of a preheated 400 degree F. oven for 10 to 12 minutes, or until it is golden and chill it. Butter the side of the pan, attach it to the bottom and press the remaining dough 1/8 inch thick onto the side, sealing it to the bottom crust.

Make the filling: In a bowl with an electric mixer, beat the cream cheese with the sugar, the flour, the zests, and the vanilla until the mixture is smooth. Beat in the whole eggs and the egg yolks, 1 at a time, beating lightly after each addition and stir in the cream.

Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 550 degree F. oven for 12 minutes. Reduce the heat to 200 degrees F. and bake the cheesecake for 1 hour more. Let the cheesecake cool in the pan on a rack, chill it overnight, and remove the side of the pan.