Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
   1      cup           Flour
   1      teaspoon      Lemon zest
     1/2  cup           Unsalted butter -- cut into bits
                        Filling:
   1 3/4  cups          Sugar
   1 1/2  teaspoons     Orange zest
     1/2  teaspoon      Vanilla
   2      large         Egg yolks
   2                    Vanilla bean
     1/4  cup           Sugar
   1      large         Egg yolk
     1/4  teaspoon      Salt
   2 1/2  pounds        Cream cheese -- softened
   3      tablespoons   Flour
   1 1/2  teaspoons     Lemon zest
   5      large         Eggs
     1/4  cup           Heavy cream

Preparation:

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, 1/8-inch thick, on bottom of pan. Bake in the middle of a preheated 400f oven for 10-12 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, 1/8-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 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.