Prepare the Pan:
Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with a double layer of heavy-duty foil to prevent water seepage.

Make the Crust:
In a small bowl, combine flour, confectioners’ sugar, and lemon zest. Cut in cold butter until crumbly. Press mixture firmly onto the bottom and 1 inch up the sides of the prepared pan.
Bake for 25–30 minutes or until lightly golden. Cool completely on a wire rack.

Prepare the Filling:
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Mix in melted white chocolate, flour, heavy cream, lemon juice, lemon zest, and vanilla extract.
Add eggs and beat on low speed just until combined (avoid overmixing).

Water Bath Baking:
Pour filling into cooled crust. Place springform pan into a larger baking pan. Add about 1 inch of hot water to the outer pan.
Bake for 65–85 minutes, or until the center is just set and the top looks slightly dull.

Cool Gradually:
Remove from water bath and cool on a wire rack for 10 minutes. Run a knife around the edge to loosen. Cool for 1 hour at room temperature, then refrigerate overnight.

Garnish & Serve:
Remove the pan sides. Garnish with white chocolate curls and lemon zest strips before slicing.