For The Crust, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
Set Aside A 9″ Ungreased Springform Pan.
Place The Sugar And Vanilla In A Food Processor Fitted With A Steel Blade.
Pulse Until Combined, About 6 Times.
Add The Flour And Pulse 10 Times.
Add The Cold Butter And Pulse Until The Mixture Is Crumbly, About 15 Times.
Turn The Dough Into The Springform Pan, And Press The Dough To Evenly Cover The Bottom Of The Pan.
Line The Outside Of The Pan With Aluminum Foil.
Place The Pan In The Oven, And Bake Until The Crust Has Lightly Browned, 22 To 25 Minutes.
Remove The Pan From The Oven, And Let It Cool To Room Temperature.
Meanwhile, Prepare The Filling.
Increase The Oven Temperature To 500°F.
Place The Cream Cheese, Sugar, Flour, Lemon And Orange Zests, And Vanilla In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Combined And Well Blended, About 2 Minutes.
Scrape Down The Bowl.
Add The Eggs And Egg Yolks One At A Time, Beating On Medium Until Well Combined.
Add The Cream And Salt And Beat Until Smooth, 1 Minute More.
Pour The Filling Into The Prepared Crust, And Place The Pan In The Oven.
Bake Until The Top Of The Cheesecake Begins To Brown, About 10 Minutes.
Reduce The Oven Temperature To 200°F And Bake Until The Filling Sets, About 1 Hour More.
Remove The Pan From The Oven And Let It Cool Completely On A Wire Rack.
Cover The Pan With Plastic Wrap And Chill At Least 8 Hours Or Overnight.
To Serve, Remove The Collar Of The Springform Pan, Slice, And Serve.
