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1
Process cookies in food processor until finely ground.
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2
Add flour to food processor.
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3
Combine 7 tablespoons melted butter, egg yolk, and 1/4 teaspoon vanilla extract.
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4
Pour the combined mixture to food processor and process until the crumbs are moistened.
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5
Press cookie mixture evenly into bottom and sides of 9-inch springform pan and bake at 325 degrees F for 15-20 minutes or until edges are slightly brown.
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6
Beat each egg separately then set aside.
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7
Beat the cream cheese and sugar until smooth.
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8
Add sour cream, 1/2 cup heavy cream, and 4 tablespoons softened butter for 90 seconds, scraping down bowl as needed.
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9
Fold in 1 egg at time until incorporated with no more yellow streaks.
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10
Pour into springform pan and bake for 40 minutes.
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11
Turn off the oven and open the oven door slightly for 20 minutes.
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12
Take cheesecake out of the oven and leave to cool on a wire rack for 1 hour and a half.
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13
Refrigerate the cheesecake while you make the vanilla mousse.
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14
Sprinkle gelatin over water; let stand at least 5 minutes.
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15
Bring 1/2 cup cream to simmer along with 1 scraped vanilla bean in small saucepan over medium-high heat.
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16
Remove from heat; add gelatin mixture and stir until fully dissolved.
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17
Place white chocolate in a clean bowl.
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18
Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds.
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19
Add 1 teaspoon vanilla extract to the mixture.
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20
Cool to room temperature, stirring occasionally, 5 to 8 minutes.
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21
In a clean bowl whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds.
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22
Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
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23
Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten.
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24
Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.
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25
Spoon white chocolate mousse into pan over middle layer.
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26
Smooth top with offset spatula.
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27
Return cake to refrigerator and chill until set, at least 2 1/2 hours.
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28
Take cheesecake out of the fridge and the spoon the white chocolate mousse over the cheesecake smoothing the top with a spatula.
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29
Refrigerate overnight before serving or 24 hours for best taste.
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30
Whipped Cream is optional for it look like The Cheesecake Factory.
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31
1 tablespoon vanilla bean paste can be substituted for the vanilla bean.
