I got this recipe from Kraft's Food and Family Cookbook.
Calories:360, Fat:26g, Sat Fat:16g, Chol:115mg, Sodium:280mg, Carbs:26g, Fiber:0g, Sugars:20g, Protein:5g, Vit A:15%, Vit C:2%, Calcium:6%, Iron:2%
prep time20 Min
cook time6 Hr 15 Min
Ingredients For philadelphia vanilla mousse cheesecake
nilla wafers, finely crushed
butter or margarine, melted
(8 oz each) philadelphia cream cheese, softened, divided
plus 1 tsp vanilla, divided
cool whip whipped topping, thawed
How To Make philadelphia vanilla mousse cheesecake
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 blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50-55 minutes 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 blended. Whisk in cool whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
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