4 (8 oz.) pkgs Philadelphia Cream Cheese, softened, divided
1 C. sugar, divided
1 T plus 1t. vanilla, divided
1 (8 oz) tub Cool Whip, thawed
Heat oven to 325 degrees. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkgs cream cheese, 3/4 cup 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 of 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 well blended. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries if desired.
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