Combine cookie crumbs and butter. Press into bottom and up sides of a greased 10-inch springform pan.
Bake at 350° for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled Pralines over crust.
Beat cream cheese at medium speed with a heavy-duty electric mixer until creamy. Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth. Add eggs and egg yolks, 1 at a time, beating just until yellow disappears. Stir in whipping cream and lemon rind. Pour in crust. Place on a foil-lined baking sheet.
Bake at 350° on lower oven rack 10 minutes. Reduce oven temperature to 325,° and bake 1 hour and 20 minutes or until almost set. Cool on wire rack 1 hour.
Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
Bake at 325° for 10 minutes. Cool on a wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish, if desired.
I slaved for two hours making this masterpiece of pure decadence. You got to put your back into it but you will no doubt relish the results. I made it for Thanksgiving and it was smash across the board with everyone who managed to get a slice of this delicatessen. I am now required by my spouse to deliver this on birthdays and special occasions. I highly recommend you give it a try!
I agree with Hyacinth - it takes some time, but it's not a difficult recipe. You won't be sorry you put in the time. People tell me this is the best cheesecake they've ever had. And don't cheat - make the pralines. They get crumbled up, so they don't have to be pretty, and they're soooooo good!