PHILADELPHIA Vanilla Mousse Cheesecake

What You Need

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

3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream
Cheese, softened, divided
1 cup sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping,
thawed

Make It
HEAT oven to 325F.
MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT 3 pkg. 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.

BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until
blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours.
Remove rim of pan before serving cheesecake.