Vanilla Cheesecake with Vanilla Cheesecake Mousse Topping

Here are the ingredients you need:

Crust:

• 40 vanilla wafers, crushed (approximately 1 1/2 cups)
• 3 tbsp. butter, melted

Cheesecake Layer:

• 3 (8 oz.) packages cream cheese, softened
• 3/4 cup sugar
• 1 tbsp. vanilla
• 3 eggs

Mousse Layer:

• 1 (8 oz.) package cream cheese, softened
• 1/4 cup sugar
• 1 tsp. vanilla
• 1 (8 oz.) tub Cool Whip Whipped Topping

Before you start, make sure you have set your eggs out so they are at room temperature and your cream cheese is softened. Also, make sure that your Cool Whip is thawed.

Then preheat your oven to 325 degrees F.

Here is what you do:

Mix the vanilla wafer crumbs with the melted butter. Press the mixture into a 9-inch spring-form pan and set aside.

Next, open the 3 cream cheese packages and put in a bowl. To the cream cheese add 3/4 cup of sugar and 1 tbsp. vanilla. Use your electric mixer to combine these ingredients until they are blended. Do not over-mix.

Pour this cheesecake mixture over your vanilla wafer crust.

Now put the pan in the oven for approximately 50 to 55 minutes. It will depend upon your oven. You want the center of the cheesecake to be almost set.

After you take it out of the oven, place on a cooling rack and run a knife all around the sides of the pan to release it. This helps to keep the cheesecake from cracking. Let the cheesecake stay on the rack in the pan and completely cool.

After your cheesecake is completely cool, beat together the last package of cream cheese, 1/4 cup sugar and 1 tsp. vanilla. Using a whisk, mix these ingredients until completely blended. Then put in the Cool Whip and again whisk until combined.

Spread the mousse mixture over the cheesecake mixture and put in the refrigerator for at least 4 hours before serving.