Preheat oven to 400ºF. Line 10" springform pan with parchment paper and grease sides well.
Using an electric mixer, beat cream cheese until smooth and creamy. About 30 seconds.
Scrape down sides of bowl and gradually add sugar, lemon zest, and vanilla extract until well mixed in.
Beat in the eggs one at a time, scraping down the bowl after each egg.
On low speed beat in the heavy cream. Scrape down the sides and pour batter into prepared pan containing the crust. (See crust recipe below).
Loosely cover cake with foil and bake for 15 minutes at 400ºF.
Reduce temperature to 200ºF and bake for an hour.
After and hour and fifteen minutes total cooking time turn off oven and slightly open oven door and allow to cool for 30 minutes.
Remove from oven and allow cheesecake to cool completely before unmolding.
Cover and cool in the refrigerator for at least 6 hours but ideally 24 hours before serving.