Vanilla Bean Cheesecake

• 1 1/2 cups finely crushed graham crackers
• 1 1/4 cups sugar, divided
• 1/2 cup butter, melted
• 1 cup butter, softened
• 1 egg yolk, beaten
• 3/4 teaspoon vanilla, divided
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 2 tablespoons cornstarch (or 3 T flour)
• 2 vanilla pod, beans removed, divided
• 2 cups whipping cream
• 3 tablespoons powdered sugar
• 4 ounces one-third less fat reduced-fat cream cheese, softened
• 4 ounces white chocolate baking squares, melted

1. Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
2. Mix the graham crackers with 1/4 C sugar.
3. Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
4. Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
5. Remove and let cool.
6. Preheat oven to 350 degrees.
7. Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust.
8. Bake 30-35 minutes, cool 1 hour.
9. In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge.
10. In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form.
11. Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.

graham crackers, sugar, butter, butter, egg yolk, vanilla, cream cheese, sour cream, cornstarch, vanilla, whipping cream, powdered sugar, cream cheese, white chocolate baking squares

Taken from www.food.com/recipe/vanilla-bean-cheesecake-139539 (may not work)