Make the Crust

1. Heat your oven to 325°F. Put parchment paper in a 9-inch springform pan and grease the sides.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this into the bottom of your pan.
3. Bake for 8-10 minutes, then let it cool.
4. Wrap the outside of your pan with foil so water can’t get in. Set it aside.

Make the Cheesecake

1. Turn your oven down to 300°F.
2. Beat cream cheese, sugar, and flour on low speed until smooth. Use low speed so you don’t add too much air. Scrape the bowl sides.
3. Add lemon zest and vanilla. Mix on low speed.
4. Add heavy cream and mix on low speed.
5. Add eggs and egg yolks one at a time. Mix slowly after each egg. Scrape the bowl as needed.
6. Pour the batter into your crust. The pan will be very full.
7. Put your pan inside a bigger pan. Fill the bigger pan with warm water halfway up the sides.
8. Bake for about 2 hours. The edges should be set but the center should still jiggle a little.
9. Turn off the oven and keep the door closed for 30 minutes.
10. Open the oven door a crack for 30 minutes. This helps prevent cracks.
11. Take the cheesecake out and put it in the fridge for 5-6 hours or overnight.
12. Remove from the pan and put on a serving plate.