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1
Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
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2
Mix the graham crackers with 1/4 C sugar.
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3
Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
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4
Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
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5
Remove and let cool.
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6
Preheat oven to 350 degrees.
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7
Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust.
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8
Bake 30-35 minutes, cool 1 hour.
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9
In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge.
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10
In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form.
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11
Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.
