Lindy's Cheesecake

Directions

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 9 inch springform pan, oil bottom of pan lightly, and press some of the dough, ⅛ inch thick, on bottom of pan.

Bake in the middle of a preheated 400℉ (200℃) oven for 10 to 12 minutes or until golden, and chill it.

Butter the sides of the pan, attach it to the bottom, and press the remaining dough, ⅛ inch 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 550 F 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 then remove sides of pan.