Vanilla Bean Cheesecake with White Chocolate Mousse

Ingredients

Graham Cracker Crust

• 1� cups finely crushed graham crackers
• � cup dark brown sugar
• � cup butter, melted
• 1 egg yolk, beaten
• � tsp vanilla extract

Cheesecake Filling

• 16 oz. cream cheese, softened
• 2 sticks butter, softened
• 1 cup sugar
• 1 cup sour cream
• 2 T corn starch
• 1 vanilla bean, beans extracted

White Chocolate Mousse

• 4 oz. white chocolate baking squares
• 1 cup heavy cream
• 3 T powdered sugar
• 4 oz. cream cheese, softened

Directions

Graham Cracker Crust

1. Preheat oven to 375� and line a spring-form pan with parchment paper.
2. In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork.
3. Add the melted butter, egg and vanilla extract and mix until fully incorporated.
4. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes.
5. Remove from oven and let cool.

Cheesecake Filling

1. Preheat oven to 320�.
2. In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy.
3. Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy.
4. Pour over the graham cracker crust and bake for one hour.
5. Let cool for one hour and then place into the refrigerator overnight.

White Chocolate Mousse

1. Place mixing bowl in freezer or refrigerator to chill.
2. Melt white chocolate squares and let cool completely.
3. In the cold mixing bowl, beat the heavy cream until it forms soft peaks, gradually add powdered sugar.
4. Whip until it forms stiff peaks and place in refrigerator to keep chilled.
5. In another bowl, beat the melted white chocolate and cream cheese together until light and fluffy.
6. Take the whipped cream and fold it into the white chocolate and cream cheese mixture.
7. Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake.