Ingredients
Crust:
- 1 ¼cupsgraham cracker crumbs (such as Keebler)
- ⅓cupbutter, melted
- ¼cupwhite sugar
Cheesecake:
- 2(8 ounce) packagescream cheese, softened
- 1(8 ounce) containersour cream
- 1cupwhite sugar
- 2tablespoonscornstarch
- 2tablespoonsbutter, softened
- 1teaspoonvanilla extract
White Chocolate Mousse:
- 2cupsheavy whipping cream
- ¼cupconfectioners' sugar
- 2(4 ounce) barswhite baking chocolate, chopped
- 1(8 ounce) packagecream cheese, softened
Vanilla Bean Whipped Cream:
- 1cupheavy whipping cream
- 1 ½tablespoonsconfectioners' sugar
Directions
Gather the ingredients.
Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved.
Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.
Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
ALLRECIPES / ANA CADENA
Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.
ALLRECIPES / ANA CADENA
Nutrition Facts (per serving)
| 1128 | Calories |
| 89g | Fat |
| 75g | Carbs |
| 12g | Protein |
