Melt butter; mix with crushed cookies, sugar and nuts. Press into the bottom and partially up the sides of a 10-inch spring form pan.

Preheat oven to 300 degrees. Using a heavy duty mixer or food processor, beat yolks, eggs and sugar until very creamy (about 4-8 minutes). Add cream cheese one package at a time, beating well after each addition.

Add heavy cream and continue beating until very creamy and well blended (about 3-4 minutes). Do not over mix.

Pour into prepared pan and bake 50-60 minutes or until sides of cheesecake are set. Cake will not be brown. Turn off the oven and leave the cheesecake undisturbed for at least 2 hours.

Remove from the oven and refrigerate for at least 12 hours. (24 hours is preferred).