Base: Lightly grease a 25cm springform tin with removable base with oil.
Combine biscuit crumbs, egg and butter then mix well. Spread to the edges of the tin and push firmly in. Refrigerate until needed.
Filling: In a large bowl combine cream cheese, sugar, flour, eggs and yolks. Mix together thoroughly. Add cream and mix only enough to blend together.
Cheesecake: Preheat the oven to 230 degrees C.
Pour filling into the prepared base and bake in preheated oven for 10 minutes.
Reduce temperature to 110 degrees C and continue to bake for 50 minutes. Turn oven off, but leave the cheesecake in for another hour. Don't worry if it looks a little jiggly in the centre. Chill overnight before serving.