Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides.

Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan.

Bake crust for 8-10 minutes, then set aside to cool.

Reduce oven temperature to 300°F. Beat softened cream cheese, sugar, and flour until smooth.

Add lemon zest and vanilla extract, mix well.

Gradually mix in heavy cream. Add eggs and yolks one at a time, mixing slowly.

Pour batter into cooled crust. Wrap the pan with foil.

Place the springform in a water bath and bake for about 2 hours.

Turn off oven, leave the door ajar, and cool the cheesecake slowly.

Refrigerate for at least 5 hours or overnight before serving.