Preheat oven to 325°F. In a small bowl, combine cracker crumbs, butter, and sugar. Press onto bottom and 1 to 2 inches up the inside of a greased 10-inch springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts, and if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into the crust. Return pan to baking sheet.

Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour. Refrigerate overnight. Remove side of pan.