Vanilla Bean Mousse Cheesecake

(Pictured before the fruit was added)

INGREDIENTS:

- 1 1/4 Graham Cracker Crumbs
- 3 Tbsp. Sugar
- 1/3 C. Butter, Melted
- 4 Pkgs. (8 oz each) Cream Cheese, Softened, Divided
- 1 C. Sugar, Divided
- 1 Tbsp. plus 1 tsp. Vanilla ext., Divided
- 3 Eggs
- 1 Tub (8 oz) Cool Whip, thawed
- Garnish: 1 Vanilla Bean Ghirardelli Bar
- Garnish: Fruit for topping


DIRECTIONS:

1.) Heat oven to 325'.
2.) Mix graham cracker crumbs and sugar.  Add melted butter; Press onto bottom of 9-inch Springform Pan.
3.) Beat 3 pkgs cream cheese, 3/4 C. Sugar and 1 Tbsp vanilla ext with mixer until well blended.  Add eggs, 1 at a time, mixing on low speed after each until just blended.  Pour over crust.
4.) Bake 45-50 minutes on until center is almost set.  Remove and cool for 10 minutes on wire rack.  Run a knife around rim of pan.  Cool cheesecake completely in pan.
5.) Beat remaining cream cheese, sugar and vanilla ext. with mixer in a large bowl until well blended.  Whisk in Cool Whip; spread over cheesecake.  Refrigerate 4 hours.  Remove rim of pan before serving cheesecake. 
6.) Garnish with rectangles of vanilla bean bar (half squares) and fresh fruit (I used a mixture of sliced strawberries, peaches and bananas)
7.) Enjoy!