Fresh or frozen unsweetened strawberries, thawed, optional
In a small bowl, combine the cracker crumbs, confectioners' sugar and lemon zest; cut in butter until crumbly. Set aside 3/4 cup mixture for topping. Press remaining crumbs onto the bottom and 1 in. up the sides of a 10-in. springform pan.
For filling, in a large bowl, beat the cream cheese, sugar, flour, lemon zest and vanilla until blended. Add the eggs, yolks and cream; beat on low speed just until combined. Pour into crust; sprinkle with reserved crumbs.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. If desired, garnish with strawberries. Refrigerate leftovers.