Preheat oven to 350℉.
Wrap the outside of a 9-inch springform pan with a double layer of foil. Have a roaster ready for water.
Stir together crushed cookies and melted butter. Press into bottom and 2-inches up sides of springform pan. Bake 7-8 minutes. Cool on wire rack until ready to use. Reduce oven temperature to 325℉.
Beat cream cheese on medium speed for about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, one at a time. Add yolks, one at a time. Stir in zest, juice, and heavy cream.
Pour into crust and place pan in the roaster. Gently pour water in roaster until water reaches halfway up springform pan.
Bake for 1 hour 10 minutes, or until center is almost set but still slightly wobbly.
Turn off the oven and let cheesecake stand in the oven with the door partially open for one hour.
Remove from oven to a wire rack if it is still warm.
When completely cooled, remove foil from around the bottow and sides of the pan. Cover and refrigerate overnight.