Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms.
Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour.
Press 1 dough round onto bottom of a 9″ springform pan; pull off pieces from remaining dough and press around sides of pan. Set aside.
Make the Filling Instructions
Heat oven to 500°. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream.
Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°, and bake until just set, about 1 hour more.
Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve.