PHILADELPHIA Vanilla Bean Mousse Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat 3 pkg.

4. 4

   cream cheese, 3/4 cup sugar and 1 tsp.

5. 5

   vanilla extract in large bowl with mixer until blended.

6. 6

   Use sharp knife to gently split vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter.

7. 7

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

8. 8

   Pour over crust.

9. 9

   Bake 50 to 55 min.

10. 10

    or until center is almost set.

11. 11

    Run knife around rim of pan to loosen cake; cool completely in pan.

12. 12

    Beat remaining cream cheese, sugar and vanilla extract with mixer in large bowl until blended.

13. 13

    Whisk in COOL WHIP; spread over cheesecake.

14. 14

    Refrigerate 4 hours.

15. 15

    Remove rim of pan before serving cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.