butter, unsalted and cut into bits
cream cheese, softened
orange zest, grated
lemon zest, grated
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar and zest; add the egg yolk, butter and salt.
Knead the mixture until it just forms a dough.
Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour.
Remove sides of a 9-inch springform pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan.
Bake in the middle of a preheated 400 oven for 10-12 minutes or until it is golden, and chill it.
Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to the bottom crust.
In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests and vanilla until mixture is smooth.
Beat in the eggs and egg yolks, one at a time, beating lightly after each addition; stir in cream.
Pour the filling into the prepared crust and bake in the middle of a preheated 550 oven for 12 minutes.
Reduce heat to 200 and bake for 60 minutes more; let cool in pan on a rack.
Chill it overnight and them remove sides of pan.