Wyeast 2565 is a very slow fermenting yeast, and very slow to clear. In my experience it will take a minimum of 5 weeks to finish and clear, and most likely closer to 6 or 7 weeks... and that's at about 60 F. I wouldn't cold crash it to the 30s until then. Give it a good 5 or 6 weeks before even thinking about chilling it.
You'll have plenty of yeast left to carbonate, even after 6 or 7 weeks. Don't add any more yeast.
I agree that it would have been best not to rack to secondary. This is a beer that will benefit from staying in the primary for a full 5 to 7 weeks. Don't worry about autolysis... autolysis doesn't kick in for at least 8 or 9 weeks... and even then, it might take closer to 12 weeks. It's not a complete myth, but the timeframe of when it happens is a lot longer than many people think, and this is proven true by hundreds of brewers.
The quicker you bottle, the more trub you will get.
Bottom line: Be patient. Especially when using 2565, you need to be patient.
P.S. If the yeast won't clear even after about 6 weeks, you can add gelatin to knock it out. Gelatin is extremely effective and will take almost all the yeast out in 24-48 hours.