Thin Mint Cheesecake - Week 3

This recipe has been tried before in this house, but Aubriana picked it out of our file folder and insisted we make it.  It is incredibly rich and delicious and had to be shared.  On a side note, we were able to make this in the summer because we bought and froze our Girl Scout cookies back in February during cookie season.  It's true what the Girl Scouts say, these cookies really do "freeze beautifully"!

Ingredients:
1 box Girl Scout Thin Mint Cookies, finely chopped
6 teaspoons butter, melted
1/2 box Girl Scout Thin Mint Cookies, coarsley chopped
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
whipped cream, if desired

Directions:
1.  Preheat oven to 475 degrees.  Lightly coat a 10 inch springform pan with spray oil.
2.  To make the crust, combine finely chopped Thin Mints cookies and melted butter; spread to the edges of the pan, put in freezer to set.
3.  In large bowl, combine cream cheese, sugar, flour, eggs, and egg yolks and mix thoroughly.  Add cream and mix only enough to blend.  Fold in coarsely chopped Thin Mint cookies.
4.  Pour filling over crust and bake for 10 minutes at 475 degrees.  Reduce oven temperature to 200 degrees and continue to bake for 1 hour.  Turn oven off, but leave cake in for another hour.  Don't worry if it looks a little jiggly in the middle.
4.  Chill overnight - this is important (and torturous!)  Top with whipped cream, if desired.