Recipe - Lindys Cheesecake

Crust:
2 Inches vanilla bean
1 cup Flour
One fourth cup Sugar
1 teaspoon Lemon zest
1 lg Egg yolk
One half cup Unsalted butter, cut into
bits
One fourth teaspoon Salt
Filling:
2 One half pound Cream cheese, softened
1 Three fourths cup Sugar
3 tablespoon Flour
1 One half teaspoon Orange zest
1 One half teaspoon Lemon zest
One half teaspoon Vanilla
5 lg Eggs
2 lg Egg yolks
One fourth cup Heavy cream

Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in
flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the
mixture until it just forms a dough. Flatten dough into a round and chill
it, wrapped in wax paper, for 1 hour. Remove sides of a 9inch springform
pan, oil bottom of pan lightly, and press some of the dough, 1/8inch
thick, on bottom of pan. Bake in the middle of a preheated 400f oven for
1012 minutes or until it is golden, and chill it. Butter the sides of the
pan, attach it to the bottom, and press the remaining dough, 1/8inch
thick, to the side, sealing it to the bottom crust. In a bowl with an
electric mixer, beat the cream cheese with the sugar, flour, zests, and
vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a
time, beating lightly after each addition. Stir in cream. Pour the filling
into the prepared crust and bake in the middle of a preheated 550f oven for
12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
pan on a rack. Chill it overnight and them remove sides of pan.