Lightly grease sides of 8- or 9-inch springform pan.
Combine crust ingredients; mix well.
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt; beat until smooth.
Add eggs, one at a time; beat until smooth.
Place candies in heavy plastic bag.
Crush with meat mallet or hammer.
Reserve 14 cup large pieces for garnish; stir remaining crushed candies into batter.
Pour batter over crust.
Bake at 350°F 1 hour or until center is just set.
Turn off oven; cool in oven with door propped open 30 minutes.
Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill at least 4 hours.
Just before serving, garnish cake around top edge with reserved crushed candies and mint leaves, if desired.