Increase oven temperature to 450 degrees. For the filling, cream the cream cheese and sugar with an electric mixer until light and fluffy, about 5 minutes. Add eggs one at a time, scraping bowl when necessary. Add the sour cream lemon zest and vanilla. Mix well and pour into crust. Bake for 15 minutes. Turn oven down to 225 degrees and bake for 1 hour and 15 minutes. Turn oven off and open door and allow cheesecake to set up for 30 minutes. Cool on wire rack. Cover and refrigerate overnight.