Vanilla cheesecake with white chocolate mousse

Cheesecake factory copycat cheesecake. You can use pure vanilla extract or vanilla paste if you can't get vanilla beans.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350. Wrap outside of large springform pan with heavy duty aluminum foil. Mix graham cracker crumbs with sugar and melted butter. Press into bottom of pan. Bake for 10 minutes, let cool. Reduce oven to 325. Have a roasting pan ready with 3 to 4 quarts boiling water to put cheesecake in. In bowl beat cream cheese, sugar and seeds of vanilla beans until smooth and creamy. Add eggs one at a time, beating after each addition. Add sour cream and heavy cream until just combined. Tap bowl on countertop to release air bubbles. Pour into cooled crust and smooth top. Place in roasting pan. Put in oven and carefully add boiling water about half way up springform pan. Bake until set, but still jiggly in middle, about 60 to 75 minutes. Remove and cool on wire rack for 30 minutes. Tent with aluminum foil and chill overnight. For the mousse, melt white chocolate at 30 second intervals, stirring each time until smooth and creamy. Set aside and let cool to lukewarm. Beat cream to soft peaks. Add sugar till stiff. In separate bowl, mix cream cheese and vanilla. Mix in white chocolate. May seem gritty, but that's okay. Add in half whip cream mixture, fold in with spatula. Fold in remaining whip cream. Smooth over cheesecake and smooth out. Tent with aluminum foil for 1 1/2 hours. Make whip cream. Beat with vanilla till soft peaks form. Add sugar and beat till stiff. Serve with cheesecake.