deli
e
PHILADELPHIA VANILLA MOUSSE
CHEESECAKE
40
NILLA Wafers, crushed (about
1
C cups)
3
Tbsp. butter or margarine, melted
4
pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened, divided
1 cup sugar, divided
1
Tbsp. plus
1
tsp. vanilla, divided
3
eggs
1
tub (8 oz.) COOL W HIP
Whipped Topping, thawed
HEAT oven to
3250
F. Mix
wafer crumbs and butter;
press onto bottom of
9
-inch Springform pan.
BEAT
3
pkg. cream
cheese, b 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. Garnish with
fresh berries if desired.
© 2 0 1 0 K raft Foods
