- 40 NILLA Wafers, crushed
- 3 tablespoons butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
- 1 cup sugar, divided
- 4 teaspoons vanilla, divided
- 3 eggs
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
- Heat oven to 325 degrees F.
- 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 well 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 well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
03/06/2017
recipepes.com
PHLADELPHA Vanilla Mousse Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
