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PHILADELPHIA Vanilla Mousse Cheesecake

Prep time 20 mins
Yield Makes 16 servings

Ingredients

  • 40 NILLA Wafers, crushed (about 1 1/2 cups)
  • 3 tablespoons butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
  • 1 cup sugar, divided
  • 1 tablespoon plus 1 tsp. vanilla, divided
  • 3 eggs
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

How to Make It

  1. HEAT oven to 325° 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.

    Nutritional Information
    Calories: 360
    Total fat: 27 g
    Saturated fat: 17 g
    Cholesterol: 125 mg
    Sodium: 280 mg
    Carbohydrate: 25 g
    Dietary Fiber: 0 g
    Sugars: 20 g
    Protein: 6 g
    Vitamin A: 15% DV
    Vitamin C: 0% DV
    Calcium: 6% DV
    Iron: 2% DV