Vanilla Mousse Cheesecake

I made this for my family for Easter dinner and everyone liked it. I used neufchatel cream cheese (low fat) and Fat free cool whip.

40 Nilla Wafers, crushed (about 1 1/2 cups)
3 Tbsp. butter, melted
4 pkg. (8oz.) Cream Cheese, softened, divided
1 cup sugar, divided
1 Tbsp., plus 1 tsp. vanilla, divided
3 eggs
1 tub (8oz.) cool whip, thawed

Heat oven to 325. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.

Beat 3 pkg. cream cheese, 3/4 C. sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in Cool Whip, spread over cheesecake. Refrigerate four hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries if desired.

*picture courtesy of Karen Anderson. Thanks Karen!