Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• 40 Nilla wafers, crushed (about 1 1/2 cups)
• 3 Tbsp. butter or margarine melted
• 4 pkg. (8 oz. each) Philadelphia cream cheese, softened, divided
• 1 cup sugar, divided
• 1 Tbsp. plus 1 tsp. vanilla, divided
• 3 eggs
• 1 tub (8 oz.) Cool Whip whipped topping, thawed

Directions

1. Heat oven to 325 degrees. Mix wafer crumbs and butter; press into bottom of 9-inch springform pan.
2. Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Run knife around rim of pan to loosen cake, cool completely in pan.
3. Beat remaining cream cheese, sugar and vanilla 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. Garnish with fresh berries if desired.

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