*Prep time: 20 mins
Total time: 6 hrs (incl refrig)
Serves: 16
40 Nilla Wafers, crushed (about 1.5 cups)
3 tbs butter, melted
4 packages (32 oz) Philly Cream cheese, softened and divided
1 Tbs + 1 tsp vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip
1 cup sugar
9 inch springform pan
Heat oven to 325.
Mix water, crumbs and butter. Press into bottom of 9 inch springform pan
Beat 3/4 of the cream cheese, 3/4 cup of sugar and 1 tbsp vanilla with mixer until well blended. Add eggs one at a time, mixing on low after each until just blended. Pour over crust.
Bake 50-55 mins or until center is almost set. Run knife around rim of pan to losen 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 if desired.
*Note that photo isn't of the cheesecake in the recipe. I couldn't find one to match. This cheesecake has a light and fluffy layer over the heavier cheesecake layer.
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