For the American style Cheesecake

Lightly butter the pan and line with parchment circles. Press the crust mixture evenly into the bottom the pan.
Combine the cream cheese, sugar and salt and mix on medium speed with the paddle attachment, occasionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes. Whisk the eggs and egg yolks together. Add the eggs to the cream cheese mixture in 4 additions, mixing until fully incorporated after each addition and scraping down the bowl as needed. Add the heavy cream, vanilla and lemon zest and mix until fully incorporated. Pour the batter into the prepared pan and tap it to release any air bubbles. Place the pan inside a baking pan and fill with warm water until it comes up half way the sides of the pan. Bake in a preheated oven at 150⁰C until the centers of the cakes are set, about 1 hour 15 minutes. Cool the cakes completely in the pans on racks. Wrap the cakes, in the pans, in plastic wrap and refrigerate overnight to fully set. To unmold, place the cheesecake inside a pan with hot water for a few minutes to help release the bottom and sides of the pan. Run a knife around the side of the pan. Place a plate larger than the cheesecake on top of the cake, invert, and tap the bottom of the pan to release the cake if necessary. Remove the pan, peel of the paper from the bottom of the cake, and turn onto a cake circle of serving plate.