Vanilla Bean Cheesecake

I have said this before but I'm gonna say it again, I love cheesecake!  For me though, I don't like too many crazy toppings if I am eating a cheesecake.  Something simple where I can actually taste the cream cheese is my ideal cheesecake.  This one perfectly fits the bill as it is basic but still has a feeling of decadence with the multiple layers and how much vanilla is in it! 

The Cheesecake Factory and TGI Fridays both have a Vanilla Bean Cheesecake that I love and when you use real vanilla bean this recipe comes pretty darn close to being an exact copy cat!  Now this recipe does end up calling for a total of 4 cubes of cream cheese, which is a lot, but so worth it!  I also found that this one was even better the next day.  I will be making this a day in advance next time!

So thick and creamy!  Don't cut any corners on this one!  If possible, use real vanilla bean too.

Vanilla Bean Cheesecake
Originally found at Kraft Recipes

Ingredients:

40 vanilla wafers, finely crushed (about 1-1/2 cups)

3 Tbsp.  butter or margarine, melted

4 pkg.  (8 oz. each) Cream Cheese, softened, divided

1 cup  sugar, divided

1 Tbsp.  plus 1 tsp. vanilla, divided

3 eggs, room temperature

1 tub  (8 oz.) whipped topping, thawed

8 oz whipping cream, whipped

1/3 cup powdered sugar (for the whipped topping)

Chocolate curls/shavings (optional)

Directions: 

1. Heat oven to 325ºF.  Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.  
2.  Beat 3 of the packages cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.  Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
3. Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until blended. Whisk in whipped topping; spread over cheesecake. Refrigerate 4 hours or overnight. Frost with whipped cream and top with chocolate curls.  Remove rim of pan before serving cheesecake.

*Using a vanilla bean:
Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 2 vanilla bean pods lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter.  I chose to add the contents of another bean to the mousse layer in addition to adding 1 teaspoon of extract.  

Enjoy!