Lightly grease sides of 8- or 9-inch springform pan. Combine crumbs and margarine; mix well. Press evenly onto bottom of pan. Refrigerate while preparing filling. Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in large bowl; beat with electric mixer until smooth. Add eggs, one at a time; beat until smooth. Place candies in heavy plastic bag. Crush with meat mallet or hammer. Reserve 1/4 cup larger 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; refrigerate at least 4 hours. Immediately before serving, garnish cake around top edge with reserved crushed candies and mint leaves, if desired.