40 Nabisco Nilla wafers, crushed
3 tbsp butter, melted
4(8oz) packages of cream cheese, softened
1 cup sugar
4 tsp vanilla extract
1(8oz) tub of Cool Whip
Preheat the oven to 325°
In a medium bowl mix together the wafer crumbs and the butter and press onto the bottom of a 9" spring form pan.
In a large bowl beat 3 packages of the cream cheese with ¾ cup sugar and 1 tbsp of vanilla until well blended.
Add the eggs 1 at a time mixing on low speed until blended. Pour the mixture over the crust.
Bake for 50-55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool completely.
In another large bowl beat the remaining cream cheese, sugar and vanilla until well blended. Whisk in the Cool Whip and spread over the cooled cheesecake. Refrigerate for at least 4 hours.