Vanilla Mousse Cheesecake

​1 ½ cups fine vanilla wafer crumbs
3 tablespoons butter, melted
32 ounces cream cheese, softened, divided
1 cup sugar, divided
3 teaspoons vanilla, divided
3 eggs
1 tub (8 ounces) whipped topping, thawed
 
1. Preheat oven to 325 degrees. In a 9-inch springform pan, toss wafer crumbs and butter with a fork until well combined, then press onto bottom of pan.
 
2. Beat 24 ounces of the cream cheese with ¾ cups sugar and 2 teaspoons vanilla until smooth. Add eggs, one at a time, and beat on low until smooth and well-combined, scraping down sides and bottom of mixing bowl. Transfer to prepared crust and bake until slightly browned on top and the center seems somewhat set, about 60 minutes. Run knife around edge of crust to loosen. Cool completely on a wire rack.
 
3. Beat remaining 8 ounces cream cheese, remaining ¼ cup sugar and remaining teaspoon vanilla until combined. Firmly whisk in whipped topping until smooth. Spread over top of cheesecake. Chill for 4-5 hours and remove side of pan before serving.
 
Revised November 2017