40 Nilla wafers crushed
3 Tbsp butter, melted
3 (8 oz) pkgs of cream cheese, softened
3/4 cup sugar
1 Tbsp vanilla
Vanilla mousse topping:
1 (8oz) pkg of cream cheese softened
1 (8 oz) tun of Cool Whip thawed
1/4 cup sugar
1 tsp vanilla
1 pint of strawberries, sliced
2 oz semisweet chocolate melted
Preheat oven to 350°
Mix crushed cookies and butter and press into the bottom of an ungreased spring-form pan.
Mix on medium the 3 pkgs of cream cheese, sugar and vanilla until combined and smooth.
Reduce speed to low and add eggs, one at a time until fully incorporated.
Pour mixture over the crust and bake 45-50 minutes until center is set.
If it cracks, don't worry.
Remove from oven and run a knife around the edges to loosen from sides.
Cool completely in pan.
When the cheesecake is cooled make your mousse topping.
Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.
Whisk in your Cool Whip until combined. Don't over mix.
Spread the mousse layer on top of cheesecake. Cover and refrigerate for 4 hours or overnight.
When cheesecake is completely chilled arrange your sliced strawberries on top.
Drizzle the melted chocolate on top of strawberries.
Slice and serve!