Butter and flour a 10-inch springform pan.

In a food processor, combine flour, sugar, yeast, lemon peel, and salt; blend for 5 seconds.

Add chilled butter and pulse until the mixture resembles coarse meal.

Add milk, egg yolks, and vanilla extract; blend until soft clumps form.

With floured hands, form the dough into a ball.

Press the dough over the bottom and 1 inch up the sides of the prepared pan.

Cover tightly with plastic wrap.

Let the dough rise in a warm place for about 2 hours and 15 minutes, or until slightly puffy.

Preheat oven to 350°F (175°C).

In a large bowl, beat cream cheese, sugar, and flour until well blended.

Beat in eggs one at a time.

Add whipping cream, dark rum, lemon peel, and vanilla extract; beat until smooth.

Pour the filling into the crust, ensuring it doesn't exceed the sides.

Bake for about 40 minutes, or until the center is set and the edges are puffed.

Cool the cheesecake in the pan on a rack for 15 minutes.

Cut around the pan sides; release the sides.

Cool completely.

Refrigerate for at least 8 hours.

Cut into wedges and serve with strawberry compote.