Combine flour, sugar, and lemon zest. Add melted butter and mix with a fork until crumbly. Add egg yolk and vanilla, mix until even crumbles form. Pat into a 9-inch springform pan.

Bake the crust at 400°F for about 6 minutes until golden. Let cool.

Butter the sides of the springform pan.

Beat the room temperature cream cheese for about 30 seconds until smooth. Add the remaining filling ingredients and mix with a hand or stand mixer until just combined (about 1 minute). Don’t overmix.

Bake in a 500°F oven for 6-8 minutes until the edges are just golden. Reduce the temperature to 200°F and bake for 1 hour.

Turn off the oven, open the door to remove the heat, and prop it open with a wooden spoon. Let the cheesecake cool in the oven for 3 hours.

After 3 hours, remove from the oven and refrigerate for at least 4 hours or overnight. Add the topping at least an hour before serving and refrigerate until ready to serve.

Stir together crème fraîche, sugar, and vanilla bean paste. Spread over the chilled cheesecake and refrigerate until ready to serve.