Categories: Cheesecakes 
      Yield: 1 servings 
  
           Crust:                          2 1/2 lb Cream cheese, softened 
      2    Vanilla bean                    1 3/4 c  Sugar 
      1 c  Flour                               3 tb Flour 
    1/4 c  Sugar                           1 1/2 ts Orange zest 
      1 ts Lemon zest                      1 1/2 ts Lemon zest 
      1 lg Egg yolk                          1/2 ts Vanilla 
    1/2 c  Unsalted butter, cut into bi        5 lg Eggs 
           -s                                  2 lg Egg yolks 
    1/4 ts Salt                              1/4 c  Heavy cream 
           Filling:                        
  
  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. from 
  Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite