Heat oven to 325. Mix wafer crumbs and butter; press into bottom of 9 inch springform pan.
Beat 3 packages of cream cheese, 3/4 cup of sugar, 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 for 50 to 55 min. or until center is almost set. Run a 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 coolwhip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.