Enjoy the simplest flavorer cheesecake that tastes very on the brink of The Cheesecake Factory's® version. Each bit may be a little piece of heaven. This recipe takes time to form and is best after it's set within the refrigerator for two to three days.


  • 2 Madagascar vanilla beans


  •     1 ¼ cups graham cracker crumbs (such as Keebler®)
  •     ⅓ cup butter, melted
  •     ¼ cup white sugar


  •     2 (8 ounce) packages cream cheese, softened
  •     1 (8 ounce) container sour cream
  •     1 cup white sugar
  •     2 tablespoons cornstarch
  •     2 tablespoons butter, softened
  •     1 teaspoon vanilla extract

White Chocolate Mousse:

  •     2 cups heavy whipping cream
  •     ¼ cup confectioners' sugar
  •     2 (4 ounce) bars white baking chocolate, chopped
  •     1 (8 ounce) package cream cheese, softened

Vanilla Bean Whipped Cream:

  •     1 cup heavy whipping cream
  •     1 ½ tablespoons confectioners' sugar


Instructions Checklist

Step 1

Split 1 flavorer lengthwise with the tip of a pointy knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place during a bowl. Repeat with second flavorer , placing seeds during a separate bowl.

Step 2

Preheat oven to 350 degrees F (175 degrees C).

Step 3

Mix cracker crumbs, melted butter, and 1/4 white sugar together during a bowl. Press over rock bottom and up the edges of a 9-inch springform pan.

Step 4

Combine 2 packages cheese , soured cream , 1 cup white sugar, and cornstarch during a large bowl; mix until sugar is dissolved. Add seeds from 1 flavorer , softened butter, and vanilla extract; blend until smooth. Pour over cracker crust.

Step 5

Bake within the preheated oven until top may be a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.

Step 6

Beat 2 cups cream during a chilled bowl with an electrical mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place within the refrigerator.

Step 7

Melt chocolate in top of a double saucepan over simmering water, stirring frequently and scraping down the edges with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.

Step 8

Beat 1 package cheese with an electrical mixer until fluffy. hammer in chocolate until smooth. Fold in topping . cover the cooled cheesecake. Chill for 1 to 2 hours.

Step 9

Beat 1 cup cream during a chilled bowl with an electrical mixer until soft peaks form. hammer in seeds from the second flavorer and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. cover cheesecake. Cover and refrigerate until firm, a minimum of 1 day.