Bake until crust is light golden brown, 10-15 minutes
Cool completely on rack
Press remaining dough around sides of pan, 1/8 inch thick, making sure it is attached to bottom crust all the way around. Brush bottom and sides with beaten egg white.
Have all ingredients at room temperature. Preheat to 500 degrees.
In large bowl, beat until creamy, about 30 seconds, 2.5 pounds cream cheese. Gradually add and beat until creamy, 1-2 minutes, 1-3/4 C sugar, 3T flour, 1/2t vanilla.
Beat in 1 at a time, just until incorporated, 5 large eggs and 2 large egg yolks. Do not overbeat!
On low speed, beat in 1/2 C heavy cream.
Scrape batter into crust and smooth the top.
Bake 15 minutes at 500, then reduce to 200 degrees and bake for 1 hour more. Turn the oven off, prop the door open with a wooden spoon, and let cake cool in the oven for 30 minutes. Cool completely on rack in pan before unmolding. Refrigerate at least 6 hours, preferably 24 hours, before serving. Cheese flavor is more intense after 48 hours.