PHILADELPHIA Vanilla Mousse Cheesecake

Recipe View Preheat oven to 325°F (162°C). (5 minutes)

Recipe View In a medium bowl, combine crushed vanilla wafers and melted butter until evenly moistened. Press the mixture firmly onto the bottom of a 9-inch springform pan to create the crust. (5 minutes)

Recipe View In a large bowl, using an electric mixer, beat 3 packages of softened cream cheese, 3/4 cup of sugar, and 3 teaspoons of vanilla extract until smooth and creamy. (8 minutes)

Recipe View Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix. (3 minutes)

Recipe View Pour the cream cheese batter evenly over the prepared crust in the springform pan. (2 minutes)

Recipe View Bake in the preheated oven for 50-55 minutes, or until the center is almost set but still has a slight jiggle. (55 minutes)

Recipe View Once baked, turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracking. (60 minutes)

Recipe View After 1 hour, remove the cheesecake from the oven and run a thin knife around the inside edge of the pan to loosen it. Let it cool completely at room temperature. (30 minutes)

Recipe View In another large bowl, beat the remaining 1 package of softened cream cheese, 1/4 cup of sugar, and 1 teaspoon of vanilla extract until smooth. (5 minutes)

Recipe View Gently whisk in the thawed whipped topping until fully incorporated and the mixture is light and airy. (3 minutes)

Recipe View Spread the whipped cream topping evenly over the cooled cheesecake. (2 minutes)

Recipe View Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill and set completely. (240 minutes)

Recipe View Before serving, carefully remove the sides of the springform pan. Slice and enjoy!