Process ingredients in food processor until mixture resembles fine crumbs. Set aside.

Line bottom and sides of 9-inch springform pan with parchment paper with the sides extending 2 inches above pan.

Heat cream cheese, cream, butter and 5 Tbsp. sugar in top of double boiler on medium heat, whisking until smooth. Remove from heat. Whisk in egg yolks, 1 at a time, until blended. Whisk in cookie crumbs until blended. Push mixture through strainer into clean mixing bowl.

Beat egg whites and cream of tartar in bowl of mixer fitted with wire whisk attachment on medium speed until foamy. Add remaining sugar in three additions, whisking after each until combined. Continue beating to soft peaks. Gently fold egg white mixture into cream cheese mixture in 3 additions. Pour mixture into prepared pan. Sprinkle Crust mixture evenly over top of cake.

Carefully wrap outside of springform pan in foil. Place in water bath. Bake in 325°F standard oven 1 hour. Reduce oven temperature to 300°F. Bake 10 to 15 min. or until wooden pick inserted in center comes out clean. Turn oven off. Let cake cool in oven with door open 30 min. Remove springform pan from water bath and cool on wire rack to room temperature. Refrigerate 1 to 2 hours before removing rim of pan and serving.