For the crust, combine flour, sugar, lemon rind, and vanilla bean pulp. Make a well in the center and add egg yolk and softened butter. Knead together with hands quickly to form a well-blended dough. Wrap in waxed paper and chill for 1 hour. Roll out ⅛ inch thick and place over oiled bottom of 9-inch springform pan. Trim off dough by rolling a rolling pin over the sharp edge. Bake the crust covered the bottom of the pan at 400 degrees for 15 minutes, or until the cookie is a light gold. Rechill the remaining dough.
While the base cookie is cooling, make the filling. Combine cheese, sugar, flour, grated orange and lemon rind, and vanilla. Add eggs and egg yolks one at a time, stirring lightly after each addition. Stir in cream and set finished filling aside.
Take the remaining cookie dough and roll it out ⅛ inch thick. Take the springform pan ring and mark out the height of the ring on the dough. Oil the sides of the springform pan and attach pan to the baked cookie base. Cut the remaining dough into strips and line the sides of the pan with the dough, sealing all the cracks and pressing the dough down lightly onto the base. Fill the pan with the cheesecake filling. Make a ring of aluminum foil and place over the outside of the springform pan base. Bake the cheesecake at 550 degrees for 12 minutes, then reduce the heat to 200 degrees and bake for an additional hour. Remove the cake from the oven and let cool at room temperature 2 hours. Then serve or chill as desired.
If you are using fresh cherries, combine all the ingredients in a saucepan and cook until thickened. If using canned cherries, drain the juice from cherries and add the juice and other ingredients to the saucepan, cooking until thick. Remove from heat and stir in cherries. Serve immediately or chill.