Vanilla Mousse Cheesecake

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

3 eggs

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 :)