Preheat oven to 200 C / Gas mark 6. Lightly grease a 25cm loose-bottomed cake tin with oil.
To make the base: Combine crust ingredients and mix well. Spread to the edges of the pan. Prick all over with a fork, then bake for 15 minutes. Allow to cool.
Increase oven temperature to 240 C / Gas mark 9. In a large bowl, combine cream cheese, sugar, flour, eggs and yolks. Mix thoroughly. Add cream and mix only enough to blend.
Pour filling over base and bake for 10 minutes at 240 C. Reduce temperature to 110 C / Gas mark 1/4 and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the centre.
Chill overnight. This is imperative! If desired, top with your favourite fruit or serve plain.
Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I learned: 1)Cream the cheese before adding all your other ingredents. This gets all the lumps out without adding too much air. Eggs are what traps the air. 2) Checking for doneness: One article I read said it should look shiny on top. 3)I added 1 tsp of vanilla and subsituted soured cream for whipping cream and it tasted great. I like the tang the saured cream gives it. 4) Grease your entire tin that way it will avoid cracks. Sorry this is so long, but I wanted to try and save any first time cheesecake makers (like myself) frustration on some of these novice mistakes. - 18 Jul 2008