INGREDIENTS
Graham Cracker Crust
- 1½ cups finely crushed graham crackers
- ¼ cup light brown sugar
- 1 stick salted butter, melted
- 1 egg yolk, beaten
- ½ tsp vanilla extract
Cheesecake Filling
- 16 oz. cream cheese, softened
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 T corn starch
- 1 vanilla bean pod, beans extracted
White Chocolate Mousse
- 4 oz. white chocolate baking squares
- 1 cup heavy cream
- 3 T powdered sugar
- 4 oz. cream cheese, softened
INSTRUCTIONS
Graham Cracker Crust
- Preheat oven to 375° and line a spring-form pan with parchment paper.
- In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork
- Add the melted butter, egg and vanilla extract and mix until fully incorporated
- Press into the bottom of the lined spring-form pan and bake for 8-10 minutes
- Remove from oven and let cool
Cheesecake Filling
- Preheat oven to 320°
- In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy
- Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy
- Pour over the graham cracker crust and bake for one hour. The filling will be jiggly in the center when you remove from oven
- Remove from the oven and place on a heat safe surface for one hour. Do not remove the springform pan. You will remove it right before serving!
- Place into the refrigerator overnight to set, or at least 6 hours
White Chocolate Mousse
- Place mixing bowl in freezer or refrigerator to chill
- Melt white chocolate squares and let cool
- In the cold mixing bowl, beat the heavy cream until it forms soft peaks, gradually add powdered sugar and continue whipping until it forms stiff peaks
- Place in refrigerator to keep chilled
- In another bowl, beat the melted white chocolate and cream cheese together with a spatula until light and fluffy.
- Take the whipped cream and stir it into the white chocolate and cream cheese mixture. You do not have to be gentle while stirring. Don't be afraid to stir vigorously!
- Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake
- Once you are ready to serve, spread the mousse over the top of the cheesecake and then remove the springform pan and the parchment paper
- Top with whipped cream, berries, chocolate or all three!