Ingredients
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1 1/2 cups finely crushed graham crackers
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1 1/4 cups sugar, divided
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1/2 cup butter, melted
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1 cup butter, softened
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3/4 teaspoon vanilla, divided
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16 ounces cream cheese, softened
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1 cup sour cream
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2 tablespoons cornstarch (or 3 T flour)
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2 vanilla pod, beans removed, divided
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2 cups whipping cream
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3 tablespoons powdered sugar
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4 ounces white chocolate baking squares, melted
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1 egg yolk, beaten
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4 ounces one-third less fat reduced-fat cream cheese, softened
Instructions
- Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
- Mix the graham crackers with 1/4 C sugar.
- Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
- Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
- Remove and let cool.
- Preheat oven to 350 degrees.
- Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust.
- Bake 30-35 minutes, cool 1 hour.
- In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge.
- In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form.
- Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.