- 40 Nilla Wafers, crushed (We used organic lemon cookies instead).
- 3 tbsp butter, melted
- 4 8 oz packages cream cheese, softened
- 1 cup sugar, separated
- 1 tbsp and 1 tsp vanilla, separated
- 3 eggs
- 1 tub cool whip
Combine crumbs and butter and press into the bottom of a springform pan.
Beat 3 packages cream cheese, 3/4 cup sugar and 1 tbsp vanilla, mixing until well blended. Add eggs one at a time, mixing on low speed until well blended. Pour over crust. Bake at 325 for 50 to 55 minutes or until set. Allow to cool completely in pan.
Beat remaining cream cheese, cool whip and vanilla in a large bowl until blended. Spread over cheesecake.
Refrigerate for four hours before serving. Garnish with berries if desired.