Vanilla Bean Cheesecake

• 30 vanilla cookies
• 14 cup flour
• 7 tablespoons unsalted butter, melted
• 1 egg yolk
• 14 teaspoon vanilla extract
• 16 ounces cream cheese
• 1 cup sugar
• 12 cup heavy cream
• 12 cup sour cream
• 4 tablespoons unsalted butter, softened
• 1 tablespoon vanilla extract
• 1 vanilla bean
• 3 eggs, at room temperature
• 34 teaspoon gelatin powder
• 1 tablespoon water
• 6 ounces white chocolate chips
• 1 12 cups cold heavy cream
• 1 vanilla bean
• 1 teaspoon vanilla extract

1. Process cookies in food processor until finely ground.
2. Add flour to food processor.
3. Combine 7 tablespoons melted butter, egg yolk, and 1/4 teaspoon vanilla extract.
4. Pour the combined mixture to food processor and process until the crumbs are moistened.
5. Press cookie mixture evenly into bottom and sides of 9-inch springform pan and bake at 325 degrees F for 15-20 minutes or until edges are slightly brown.
6. Beat each egg separately then set aside.
7. Beat the cream cheese and sugar until smooth.
8. Add sour cream, 1/2 cup heavy cream, and 4 tablespoons softened butter for 90 seconds, scraping down bowl as needed.
9. Fold in 1 egg at time until incorporated with no more yellow streaks.
10. Pour into springform pan and bake for 40 minutes.
11. Turn off the oven and open the oven door slightly for 20 minutes.
12. Take cheesecake out of the oven and leave to cool on a wire rack for 1 hour and a half.
13. Refrigerate the cheesecake while you make the vanilla mousse.
14. Sprinkle gelatin over water; let stand at least 5 minutes.
15. Bring 1/2 cup cream to simmer along with 1 scraped vanilla bean in small saucepan over medium-high heat.
16. Remove from heat; add gelatin mixture and stir until fully dissolved.
17. Place white chocolate in a clean bowl.
18. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds.
19. Add 1 teaspoon vanilla extract to the mixture.
20. Cool to room temperature, stirring occasionally, 5 to 8 minutes.
21. In a clean bowl whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds.
22. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
23. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten.
24. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.
25. Spoon white chocolate mousse into pan over middle layer.
26. Smooth top with offset spatula.
27. Return cake to refrigerator and chill until set, at least 2 1/2 hours.
28. Take cheesecake out of the fridge and the spoon the white chocolate mousse over the cheesecake smoothing the top with a spatula.
29. Refrigerate overnight before serving or 24 hours for best taste.
30. Whipped Cream is optional for it look like The Cheesecake Factory.
31. 1 tablespoon vanilla bean paste can be substituted for the vanilla bean.

vanilla cookies, flour, unsalted butter, egg yolk, vanilla, cream cheese, sugar, heavy cream, sour cream, unsalted butter, vanilla, vanilla bean, eggs, gelatin powder, water, white chocolate chips, cold heavy cream, vanilla bean, vanilla

Taken from www.food.com/recipe/vanilla-bean-cheesecake-521563 (may not work)