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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Coat the bottom and sides of a 9-inch springform pan with butter.
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3
Place wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined.
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4
Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides.
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5
Mix together sugar and flour in a medium bowl and set aside.
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6
Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth.
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7
With the mixer running, slowly pour in the sugar mixture and beat until incorporated.
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8
Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
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9
With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined.
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10
Add egg yolk, then whole eggs one at a time, allowing each egg to incorporate completely before adding the next.
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11
Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
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12
Pour the filling into the prepared crust and bake until the edges of the cake are browned and the center is barely set, about 45 to 60 minutes.
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13
Turn off the oven and let the cake cool in the oven for 1 hour.
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14
Remove the cheesecake from the oven and place on a cooling rack.
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15
Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours.
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16
Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days.
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17
To serve, run a knife around the inner edge of the pan, remove the sides, and slice.
