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1
Pre-heat the oven to 375F.
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2
Combine all ingredients under the crust section in a medium bowl.
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3
Transfer mix to a 9 inch spring form pan.
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4
You can use a bigger on if you want or all you have, but your layers will be thinner.
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5
Bake in the oven for 7 or 8 minutes and then remove it an allow it to cool.
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6
Reduce oven to 350F.
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7
In a medium bowl or if you have a kitchen-aid beat the cream cheese until it's soft and creamy.
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8
Then add in all other ingredients from the cheesecake section but the vanilla bean.
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9
Once everything is mixed good add in the vanilla bean seeds and mix until they are evenly spread out.
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10
Careful not to over mix.
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11
Spread cheesecake mix over fully cooled crust and place in the over.
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12
Cook for about 33 to 35 minutes.
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13
You want the outer edge to be set and the middle will jiggle a little bit.
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14
Once done remove from the oven and allow it to cool completely.
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15
(I threw mine in the fridge after about 10 or 15 minutes to speed things up) You can work on the next steps no need to wait.
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16
For the mousse, mix cream and vanilla in a bowl and beat with electric mixer until soft peaks form.
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17
(google if you need too ?)
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18
add the powdered sugar and beat more until peaks are just a bit stiffer.
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19
Melt down your chocolate, but do it slowly it's a pain and will burn easily.
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20
In a separate bowl mix cream cheese until soft then add in your melted chocolate.
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21
Once mixed well you want to add it to your other bowl.
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22
Don't use a mixer you want to fold it in so you do not deflate the cream.
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23
Now just throw it in the fridge until your cake is cooled.
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24
Finally the last part and this is optional.
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25
In a bowl mix cream and sugar until soft peaks form again.
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26
Add in vanilla bean seeds and continue to beat until slightly stiffer and seeds are evenly mixed.
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27
All you gotta do now is put it together.
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28
Scoop in your mousse and spread over your cheesecake and then scoop whipped cream on top of that and spread it over the mousse.
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29
Put it in the fridge for 2 or more hours before you serve it.
