Preheat oven to 325°F (163°C). Place a 9-inch springform pan on a double thickness of heavy-duty foil (about an 18-inch square) and securely wrap foil around the pan.

For the crust: In a small bowl, combine 1 1/4 cups flour, 2 tablespoons confectioners' sugar, and 1 teaspoon grated lemon zest. Cut in 1/2 cup cold, cubed butter until the mixture is crumbly. Press the mixture onto the bottom and about 1 inch up the side of the prepared pan.

Bake the crust for 25–30 minutes, or until golden brown. Remove and cool on a wire rack.

In a large bowl, beat 4 packages (32 oz) cream cheese and 1 1/4 cups sugar until smooth and silky.

Beat in 10 oz melted and cooled white baking chocolate, 2 tablespoons flour, 2 tablespoons heavy whipping cream, 2 tablespoons lemon juice, 2 teaspoons lemon zest, and 2 teaspoons vanilla until homogenous.

Add the 4 lightly beaten eggs and mix at low speed just until combined.

Pour the filling into the cooled crust.

Create a water bath by placing the springform pan inside a larger baking pan and adding about 1 inch of hot water to the larger pan.

Bake for 65–85 minutes, or until the center is just set and the top appears dull.

Remove from the water bath and cool on a wire rack for 10 minutes. Run a knife around the edge to loosen. Cool for 1 hour more and refrigerate overnight.

Remove the side of the pan and garnish if desired.