Philadelphia Vanilla Mousse Cheesecake

Best. Cheesecake. Ever. I can't take credit for this; it's a Kraft recipe found in Taste of Home magazine. My family goes bonkers for it.

40 Nilla wafers, crushed (about 1 1/2 cups)

3 Tbs butter, melted

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

1 cup sugar, divided

1 Tbs and 1 tsp vanilla, divided

3 eggs

8 oz. Cool Whip

HEAT oven to 325. 

MIX wafer crumbs and butter, press into bottom of a 9 inch springform pan.  

BEAT 3 packages cream cheese, 3/4 cup sugar, and 1 Tbs vanilla with a mixer until well blended. Add eggs, one at a time, mixing on low speed after each 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 in large bowl until well blended. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. remove rim of pan before serving. Garnish with fresh berries.

(This also goes really well with coffee for breakfast. Just sayin'...)