Philadelphia Vanilla Mousse Cheesecake

1. 1

   HEAT oven to 325u00b0F.

2. 2

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

3. 3

   BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

4. 4

   BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

5. 5

   BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

6. 6

   Size-Wise

7. 7

   Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.

8. 8

   Vanilla Bean Mousse Cheesecake

9. 9

   Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.

10. 10

    Special Extra

11. 11

    Garnish with fresh berries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.