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In mixing bowl, combine crust ingredients with a fork until evenly moist.
Lightly coat 9x13 pan with nonstick cooking spray.
Pour crumbs into pan and press down into the base and 1 inch up the sides using the bottom of a measuring cup.
Refrigerate for 5 minutes.
In a mixing bowl, beat the cream cheese on low speed for 1 minute, until smooth and free of lumps.
Add eggs (1 at a time) and continue to beat until slowly combined.
Gradually add sugar, lemon zest and vanilla. Periodically scrape bowl sides. The batter should be well mixed but not over-beaten.
Pour the filling into the crust-lined pan and smooth with a spatula.
Place cheesecake pan in a larger pan of water filled with 1 inch of water.
Bake 45 minutes at 400°(be careful not to over-cook/should still jiggle).
Chill for 4 hours before adding topping.