Name: PHILADELPHIA Vanilla Mousse Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 16 servings
Ingredients: 40 NILLA Wafers, crushed; 3 tablespoons butter or margarine, melted; 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided; 1 cup sugar, divided; 4 teaspoons vanilla, divided; 3 eggs; 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Ingredients

40 NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Instructions

Step 1

Preheat the oven to 325 degrees F (162 degrees C).
Step 2

Mix together wafer crumbs and melted butter in a medium bowl until well combined; press onto the bottom of 9-inch springform pan.
Step 3

Beat together 3 cream cheese packages, 3/4 cup sugar, and 3 teaspoons vanilla in a large bowl with an electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Pour batter over crust in the pan.
Step 4

Bake in the preheated oven until the center is almost set, 50 to 55 minutes. Run a knife around the rim of the pan to loosen cheesecake; cool completely in the pan.
Step 5

Beat remaining cream cheese package, 1/4 cup sugar, and 1 teaspoon vanilla in another large bowl with the electric mixer until well blended. Whisk in COOL WHIP until incorporated. Spread mixture over cooled cheesecake.
Step 6

Refrigerate for 4 hours. Remove the rim of the pan before serving.

Enjoy your meal!