Heritage Vanilla Mousse Cheesecake


40 vanilla wafers , finely crushed (about 1-1/2 cups)

3 Tbsp. butter or margarine , melted

4 pkg. (8 oz. each) Cream Cheese , softened, divided

1 cup sugar , divided

1 Tbsp. plus 1 tsp. vanilla , divided

3 eggs

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


Heat oven to 325ºF.

Mix wafer crumbs and butter; press onto bottom of 9-inch spring form pan.

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.

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

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. SPECIAL EXTRA Garnish with fresh fruits just before serving.

Serves 16

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