-Crust: 2 Inches vanilla bean

1 c Flour

1/4 c Sugar

1 t Lemon zest

1 lg Egg yolk

1/2 c Unsalted butter, cut into

-bits 1/4 t Salt

-Filling: 2 1/2 lb Cream cheese, softened

1 3/4 c Sugar

3 T Flour

1 1/2 t Orange zest

1 1/2 t Lemon zest

1/2 t Vanilla

5 lg Eggs

2 lg Egg yolks

1/4 c 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 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.