Mix wafer crumbs and butters and press into bottom of 9 in springform pan.
beat 3 pkg 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.
Cook at 325 for 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake, cool completely in pan.
Beat remaining creamcheese, sugar and vanilla with mixer in a large bowl until well blended. Whisk in cool whip and spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Originally Submitted
2/26/2011
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