-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.