Lightly butter a round 9-inch cake pan and line with a parchment circle.
Lightly press the crust mixture evenly into the bottom of the pan.
Combine cream cheese, sugar, and salt and mix with the paddle attachment on medium speed, occasionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes.
Whisk the eggs and egg yolks together. Add the eggs to the cream cheese mixture in four additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
Add the heavy cream and vanilla and mix until fully incorporated.
Pour the batter into the prepared pan. Gently tap the pan to release any air bubbles.
Bake in a water bath in an oven set to 325F until the center of the cake is set, about 1 ¼ hours.
Cool the cake completely in the pan on a cooling rack. Wrap the cake, in the pan, in plastic wrap and refrigerate overnight to fully set.
To unmold cake, run a knife around the side of the cake pan. Place a plastic-wrap covered cake circle on top of the cake, invert, and tap the bottom of the pan to release the cake if necessary.
Remove the pan, peel off the paper from the bottom of the cake, and turn onto a cake circle or serving plate.
Drizzle with plenty of the Rhubarb Basil Coulis, and serve with a basil leaf garnish.