Reduce oven temperature to 325°F.
In the bowl of an electric mixer, blend cream cheese until smooth.
Add sugar and continue to blend. Add eggs, one at a time (while blending). Add sour cream, heavy cream, vanilla, and lemon zest. Blend until all ingredients are smooth and well incorporated.
Tap the bowl on the counter several times to remove any air bubbles. Pour the cheesecake batter into the prepared crust.
Prepare the cheesecake pan to be baked in a water bath (as follows). To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross two sheets of foil) so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.
Bake cheesecake in pre-heated oven at 325°F (note this is reduced from the crust baking temperature) for 60-65 minutes, until the outside edges are set, but the center still jiggles a bit when nudged. At this time, turn OFF the oven and open the oven door part way. Allow the cheesecake to slowly cool in the oven for 1 hour.
Move cheesecake to the counter and cool an additional hour. At this time, move the cheesecake to the fridge (cover with foil) and chill for AT LEAST 6 hours, or overnight.
Store cheesecake for up to 1 week, covered, in the fridge.