Vanilla Mousse Cheesecake

Vanilla Mousse Cheesecake
(from kraft.com, picture as well)

40 Nilla Wafers, crushed (about 1-1/2 cups)  OR use your favorite pie crust- graham cracker or oreo

3 Tbsp.  butter or margarine, melted

4 pkg. (8 oz. each)  cream cheese, softened, divided

1 cup  sugar, divided

1 Tbsp. plus 1 tsp. vanilla, divided

3   eggs

1 tub (8 oz.) Whipped Topping, thawed

Heat oven to 325ºF.

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

I halved the recipe for our family.  Quick, easy, and delicious!