Lindy's Cheesecake

Lindy's Cheesecake Ingredients
-- Crust --
2 1/2 lbs Cream cheese softened
1 2" vanilla bean halved
1 1/4 cup Sugar
1 cup Flour
3 tablespoon Flour
1/4 cup Sugar
1 1/2 teaspoon Orange zest
1 teaspoon Lemon zest
1/2 teaspoon Lemon zest
8 tablespoon Butter cut into 1/4" cubes
1/2 teaspoon Vanilla
1/4 teaspoon Salt 5 large Egg
1 large Egg yolk 2 large Egg yolk
1 tablespoon Vegetable oil
1/4 cup Heavy cream
-- Filling --

Instructions for Lindy's Cheesecake
1. For the crust: Preheat oven to 400 degrees. Scrape vanilla seeds into a medium bowl; discard pod. Add flour, sugar, and zest and mix with your fingers to break up seeds. Add butter, salt, and yolk and work mixture with your fingers to form a rough dough. Turn dough out onto a lightly floured surface and knead to combine. Form dough into 2 rounds and wrap each in wax paper. Refrigerate for 1 hour.
2. Remove outer ring of a 9 springform pan. Grease bottom of pan with half the oil. Using floured hands, press 1 dough round onto bottom of pan to cover it. Bake until light golden brown, 10-12 minutes. Allow to cool slightly; refrigerate for 30 minutes. Grease inside of outer ring with remaining oil; attach to bottom of pan. Using floured hands, pull off pieces from remaining dough; press them around sides of pan to cover. Press inside edge of dough against bottom crust to seal. Set aside.
3. For the filling: Preheat oven to 500 degrees. Beat cheese, sugar, flour, zests, and vanilla in a large bowl with an electric mixer until smooth. Add eggs and yolks, one at a time; beat after each addition. Stir in cream. Pour filling into pan; smooth top with spatula. Bake on a baking sheet until deep golden brown, about 10 minutes. Reduce heat to 200 degrees and bake for 1 hour more. Let cool (in the pan) on a rack. Cover and refrigerate overnight. Remove cake from pan. Let warm slightly at room temperature for 1 hour. Cut cake into slices and serve.