1 Stir the crushed crackers, cinnamon and melted butter along well.
2 Lay a circle of parchment paper within the bottom of a 9- or 10-inch springform pan. Pack the crust mixture within the bottom and up the perimeters of the pan. Use the lowest of a glass to press the crust flat.
3 Heat the oven to three hundred degrees F.
4 Bring the cream cheese to space temperature.
5 Place the cream cheese, zest and vanilla during a mixing bowl and beat by hand or with an electrical mixer till simply swish.
6 Add the sugar and flour gradually and beat simply till incorporated.
7 Add the eggs, yolk and cream and blend totally.
8 Pour the filling over the crust and bake for roughly one hour.
9 Check the cake for doneness. The terribly center ought to jiggle slightly. Avoid employing a knife or toothpick to visualize for doneness.
10 Let the cake cool fully at space temperature, then refrigerate.
