Vanilla Mousse Cheesecake

Name: Vanilla Mousse Cheesecake
Prep time: 20 min
Total time: 375 min
Yield: 16
Ingredients: 40 NILLA Wafers, finely crushed (about 1-1/2 cups); 3 Tbsp. butter or margarine, melted; 4 pkg. brick cream cheese, softened, divided; 1 cup sugar, divided; 1 Tbsp. vanilla, divided; 3 eggs; 1 tub frozen whipped topping, thawed

This is not your mother’s cheesecake: It's the classic dessert topped with a fluffy, whipped layer of vanilla mousse. Sorry, Mom...but you always said to go the extra mile.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

40 NILLA Wafers, finely crushed (about 1-1/2 cups)
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) brick cream cheese, softened, divided
1 cup sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz.) frozen whipped topping, thawed

Directions

Heat oven to 325ºF.

Mix wafer crumbs and butter; press onto bottom of 9-inch springform 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 whipped topping; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.