In a medium bowl, blend together the crumbs, sugar, and butter. The mixture should look like wet sand.
Press the mixture firmly onto the bottom and about 2 inches up the sides of a greased 9-inch diameter springform pan.
Bake the crust for 10 minutes and set aside to cool.
Lower the oven temperature to 250°F. In the bowl of an electric mixer using the paddle attachment, mix the cream cheese until it is creamy and smooth. Beat in the sugar, flour, lemon zest, and vanilla extract.
Add the eggs and yolk, one at a time, followed by the heavy cream. Stop the machine several times and scrape down the sides with a rubber spatula to prevent any lumps.
Pour the filling onto the crumb crust and bake for 1 hour. Remove from the oven and set aside to cool.