Best Ever Sour Cream Cheesecake

3 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter

Filling:
5 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
3 tablespoons flour
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
5 eggs + 2 yolks
1/2 cup heavy cream
1 cup sour cream
1 can Comstock pie filling (any flavor)

Make crust: In medium bowl, with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined. Press mixture on bottom and sides of 9-inch springform pan, to form a rim all around. Refrigerate until needed. Preheat oven to 500º F.

Make filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan. Bake for 10 minutes. Reduce oven temperature to 250ºF and bake for 1 hour longer. Let cool in pan on wire rack. Spread top with sour cream. Then top with Comstock pie filling (your choice). Refrigerate for 3 hours or overnight. With spatula, loosen crust from sides of pan. Remove side of springform pan.