40 Nilla wafers - crushed (about 1-1/2 cups)
3 Tbs melted butter
4 pkg (8 oz size) cream cheese, softened - divided
1 c sugar, divided
1 Tbs & 1 tsp vanilla, divided
1 tub (8 oz) cool whip
Preheat oven to 325f.
Mix the Nilla crumbs & melted butter - press into bottom of 9" spring form pan
Beat 3 pkgs of cream cheese, 3/4c sugar & 1 Tbs vanilla until well blended. Add eggs to mix 1 at a time, mix on low after each until just blended, pour over Nilla crust
Bake 50 - 55 minutes or until center is almost set. Run knife around rim of pan & let cool completely in pan.
Beat the last pkg of cream cheese, 1/4 sugar, 1 tsp vanilla until well blended. Whisk in the cool whip, spread over cheesecake. Refrigerate at least 4 hours - I like to make cheesecakes the night before - to really let the flavors mingle & ferment :)