Crust:
1 ½ cup graham cracker crumbs
¼ cup sugar
½ cup butter, melted
1 egg yolk, beaten
¼ tsp vanilla
Preheat the oven to 375°.
In a large bowl combine the graham cracker crumbs and sugar. Add the egg yolk and vanilla, then stir in the melted butter.
Line a spring form pan with non stick foil and press the graham cracker mixture into the pan. Bake for 8 minutes or until the edges are golden brown. Remove from the oven and cool.
Cheesecake:
Reduce the oven to 350°.
2 8oz packages cream cheese, softened
1 cup sour cream
2 tbsp corn starch
1 cup sugar
2 tbsp butter, softened
½ tsp vanilla
vanilla beans, from 1 pod
In a large bowl, combine the cream cheese, sour cream corn starch and sugar until the sugar is dissolved. Add the butter, vanilla and beans. Blend until smooth.
Add to the crust and bake on a cookie sheet with about ½ “ of water in it. Bake for 30-35 minutes. Cool for 1 hour.
White Chocolate Mousse:
1 cup heavy cream
2 tbsp confectioner’s sugar
4 oz cream cheese
4 oz white chocolate baking squares, melted
In a cold mixing bowl beat the cream until soft peaks form. Gradually add the sugar until stiff peaks form. Put the mixture in another bowl and then refrigerate. Do not clean the bowl you just used!
In the same mixing bowl from the cream, beat the cream cheese until fluffy. Add the white chocolate and beat until smooth.
Fold in the whipped topping. Spread the mousse on top of the cooled cheesecake. Refrigerate.
Vanilla Bean Whipped Cream:
1 cup heavy cream
1 tbsp confectioner’s sugar
vanilla beans, from 1 pod
In a cold mixing bowl, beat the cream until soft peaks form. Gradually add the sugar, vanilla and beans and beat until stiff peaks form. Refrigerate for 1 hour then spread on top of the cheesecake.
This cheesecake should be refrigerated for several hours before serving.
