• 40 

  NILLA Wafers, crushed (about 1-1/2 cups)

  see savings

  
• 3 Tbsp.

  butter or margarine, melted

  see savings

  
• 4 pkg. (8 oz. each)

  PHILADELPHIA Cream Cheese, softened, divided

  see savings

  
• 1 cup

  sugar, divided

  see savings

  
• 1 Tbsp. plus 1 tsp.

  vanilla, divided

  see savings

  
• 3 

  eggs

  see savings

  
• 1 tub (8 oz.)

  COOL WHIP Whipped Topping, thawed

  see savings

  

Make It

Heat oven to 325 degrees F.

Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.

Beat 3 packages cream cheese, 3/4 cup sugar, and 1 tablespoon vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

Beat remaining cream cheese, sugar, and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

Kraft Kitchen Tips

Size-Wise: Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.

Kraft Kitchen Tips

Vanilla Bean Mousse Cheesecake: Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 teaspoons. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 teaspoon vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.

Kraft Kitchen Tips

Special Extra: Garnish with fresh berries just before serving.