Instructions

• Place an oven rack in the center of the oven and preheat to 350°F (175°C).
• Make the crust: in a medium bowl combine 1 1/4 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted butter. Stir until the mixture resembles damp sand.
• Press the crumb mixture into the bottom and about halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup or a flat-bottomed glass. Bake the crust 7 minutes at 350°F. Remove from the oven and set aside. Reduce oven temperature to 325°F.
• Prepare the cheesecake filling: in a large bowl or the bowl of a stand mixer, beat 24 oz cream cheese (room temperature) on medium speed about 30 seconds until smooth and lump-free. Scrape down the sides and bottom of the bowl.
• Add 1 cup granulated sugar, 3/4 cup sour cream (room temperature), 1/3 cup heavy whipping cream (room temperature), and the seeds from 2 vanilla beans (split beans and scrape seeds only). Mix on medium-low just until incorporated. Scrape the sides and bottom of the bowl very well.
• Crack 3 large eggs (room temperature) into a liquid measuring cup and lightly beat with a fork until combined. With the mixer on low speed, slowly pour the eggs into the cream cheese mixture in a thin stream and stop mixing as soon as the eggs are incorporated. Scrape the bowl again and fold with a rubber spatula to ensure the batter is smooth; gently work out any small lumps.
• Tap the bowl on the counter for 30–45 seconds to help release air bubbles. Pour the batter into the prepared crust and smooth the top gently.
• Bake the cheesecake 30 minutes at 325°F. After 30 minutes, reduce the oven temperature to 250°F and continue baking for 45 minutes.
• After baking, turn the oven off and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the oven door open and let the cheesecake cool inside for 1 hour. Remove the cheesecake from the oven and bring to room temperature on the counter for 3–4 hours.
• Cover the cheesecake loosely with plastic wrap and refrigerate until completely chilled, at least 6 hours or overnight.
• Prepare the white chocolate mousse layer: melt 7 oz white chocolate chips (or chopped white chocolate bar) in a double boiler over low heat, stirring constantly until smooth, or microwave in 10–15 second bursts, stirring between intervals until melted. Set the melted chocolate aside to cool slightly.
• In a chilled bowl, whip 1 1/2 cups cold heavy whipping cream with 1 tablespoon powdered sugar and the seeds from 1 vanilla bean until stiff peaks form.
• In a separate bowl, beat 8 oz cream cheese (room temperature) until smooth. Add the cooled melted white chocolate and mix until combined.
• Fold the whipped cream (from step 12) into the white chocolate–cream cheese mixture a few spoonfuls at a time until no streaks remain and the mixture is homogeneous.
• Remove the chilled cheesecake from the refrigerator and spread the white chocolate mousse evenly over the top. Smooth the surface, cover loosely with foil or plastic wrap, and chill at least 1 1/2 hours.
• Make the final whipped cream topping: in a chilled bowl, whip 1 cup cold heavy whipping cream with 1/4 cup powdered sugar and the seeds from 1 vanilla bean until stiff peaks form.
• Spread the whipped cream evenly over the mousse layer. Serve immediately or refrigerate until ready to serve.
• To serve, release and remove the springform collar. For clean slices, dip a sharp knife in hot water, wipe off excess water, and slice; repeat dipping and wiping between slices. Enjoy.