Preheat oven to 550 degrees
Beat cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, one at a time. Add vanilla, beating on low speed until each ingredient is blended in.
Combine crust ingredients and press mixture onto bottom and up 1" on the sides of an 8" springform pan. Place on a shallow baking sheet with sides.
Pour filling into crust (springform pan will be completely full) and bake on baking sheet (in case filling spills over) in middle of oven for 10 to 12 minutes, or until puffed. Reduce oven temp to 200°F and continue baking until cake is firm around the outside (center will still be slightly jiggly) about 1 additional hour. Continue baking if necessary- up to 20 additional minutes.
Run a knife around top edge of cheesecake to loosen then cool completely in pan on a rack. Chill cake, loosely covered, for 8 hours. Separate bottom of pan from the sides and transfer to a plate. Bring to room temperature before serving.