Vanilla Bean Cheesecake

Directions

1. 1
   Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
2. 2
   Mix the graham crackers with 1/4 C sugar.
3. 3
   Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
4. 4
   Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
5. 5
   Remove and let cool.
6. 6
   Preheat oven to 350 degrees.
7. 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. 8
   Bake 30-35 minutes, cool 1 hour.
9. 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. 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. 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.