COPYCAT CHEESECAKE FACTORY VANILLA BEAN CHEESECAKE

This recipe is not quick. You need to make this cake at least 2 days before you plan to serve it. Chilling is required at several steps and once the cake is finished, it needs to chill for 1 day before being cut and served. You will find this cake to be worth the effort.

1 1/4 cups graham cracker crumbs

1/3 cup melted butter

1 1/4 cups granulated sugar

3 (8-oz each) pkg cream cheese, softened

8-oz sour cream

2 tbsp cornstarch

2 tbsp butter, softened

2 vanilla beans, split lengthwise, seeds scraped and reserved

3 cups whipping cream + more for garnish

1/4 cup + 1 1/2 tbsp powdered sugar

2 (4-oz each) bars white baking chocolate, chopped

Preheat oven to 350-degrees.

Stir together the graham cracker crumbs, 1/3 cup melted butter and the 1/4 cup granulated sugar in a bowl. Spread evenly in a 9-inch springform pan; press into bottom and up sides of the pan.

Add 2 packages of the cream cheese, sour cream, cornstarch, and the remaining 1 cup of granulated sugar to a large mixer bowl; beat at medium-low mixer speed until the sugar is dissolved. Add softened butter and the seeds from one of the vanilla beans; mix until smooth. Pour mixture over the graham cracker crust.

Bake at 350-degrees 40-45 minutes until the top is light golden. Turn off oven and let cheesecake stand in the oven for 30 minutes. Remove from the oven and cool completely in the pan on a wire rack. This will take 1 to 2 hours.

For the mousse layer, beat 2 cups of the whipping cream in a chilled bowl with an electric mixer at medium-low speed until soft peaks form. Add the 1/4 cup of powdered sugar, 1 tablespoon at a time, beating after each addition until stiff peaks for; chill until ready to use.

Microwave white chocolate bars in a microwave-safe bowl on medium in 30 second intervals until melted, stirring after each interval; let cool.

Beat remaining package of cream cheese with an electric mixer at medium-low speed until fluffy. Beat in cooled, melted white chocolate until smooth. Fold in chilled whipped cream. Spread over cooled cheesecake. Chill 1 to 2 hours.

For vanilla bean whipped cream layer, beat remaining 1 cup whipping cream in a chilled bowl with an electric mixer at medium-low speed until soft peaks form. Beat in the remaining vanilla bean seeds and 1 1/2 tablespoons powdered sugar until stiff peaks form. Spread over the cheesecake. Chill, covered, until firm, at least a day or up to 5 days. (May be transferred to an airtight container and frozen for up to 2 weeks.)

To serve, remove sides from pan and garnish cake with additional whipped cream.

Yield: 8 servings

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