Philadelphia Vanilla Mousse Cheesecake

By jeaninemg

Ingredients

• 40 Vanilla wafers, crushed (about 1 1/2 C)
• 3 T butter or margarine, melted
• 4 packages (8 oz. each) Philadelphia cream cheese, softened and divided
• 1 C sugar, divided
• 1 T +1 tsp vanilla, divided
• 3 eggs
• 1 tub (8 oz.) Cool Whip topping, thawed

Details

Servings 16
Preparation time 30mins
Cooking time 360mins

Preparation

Step 1

Heat oven to 325 degrees F.

Mix wafter crumbs and butter, and press onto the bottom of 9" springform pan.

Beat 3 packages of cream cheese, 3/4 C sugar and 1 T vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust.

Bake 50 to 55 minutes, or until the center is almost set. Run knife around rim of pan to loosen cake. cool completely in the pan.

Beat remaining cream cheese, sugar and vanilla with mixer in a large bowl until well blended. Whisk in the Cool Whip; spread over the cheesecake. Refrigerate for 4 hours. Remove the rim of the pan before serving the cheesecake. Garnish with fresh berries, if desired.