Vanilla Mousse Cheesecake

Sad picture I know... lighting and my picture taking skills are poor! I promise it tastes better than it looks!


Vanilla Mousse Cheesecake

Ingredients
40 Nilla Wafers crushed (about 1 1/2 cups)
3 Tbsp butter or margarine, melted
4 Pkgs (8oz each) Philadelphia Cream Cheese, softened, divided
1 cup sugar, divided
1 Tbsp plus 1 tsp vanilla, divided
3 eggs
1 tub Cool Whip (8 oz), thawed


Heat oven to 325 degrees. Mix wafer crumbs and butter; press onto bottom of 9-in spring form pan.

Beat 3 Pkgs cream cheese, 3/4 cup sugar and 1 Tbsp 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 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 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.

*Recipe from Kraft Foods 2010

Optional Strawberry Sauce:
I had a bunch of wonderful strawberries from farmer's market that I needed to eat up so I found this recipe for strawberry sauce on the back of the cream cheese wrapper :)

2 cups fresh strawberries
2 Tbsp zest and 2 Tbsp juice from 1 orange, divided
1 Tsp sugar

*Recipe from Philadelphia Original Cream Cheese Box

Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over Cheesecake slices.