Vanilla Bean Cheesecake (Cheesecake Factory copycat)

for graham cracker crust

1. Place oven racks in the center of the oven. Preheat oven to 350° F.
2. In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
3. Reduce oven temperature to 325° F.

for cheesecake layer

1. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, heavy whipping cream and vanilla beans. Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.
2. Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
3. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top if needed.
4. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
5. Refrigerate until chilled completely (6 hours to overnight). 

for white chocolate mousse layer

1. Place white chocolate chips in a double boiler over low heat, stirring constantly until melted. Alternatively, you can place in a microwave safe bowl and microwave in 10-15 seconds stirring in between until melted. Set aside and let cool a bit.
2. In a chilled bowl, add in heavy whipping cream, sugar and vanilla bean seeds and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand. 
3. In a separate bowl, whip cream cheese until smooth. Add melted white chocolate and mix until combined.
4. Gently fold in the whipped cream mixture a few spoonfuls at a time until no streaks remain.
5. Remove chilled cheesecake from refrigerator and spread the white chocolate mixture over top, smoothing out evenly. Cover loosely with foil or plastic wrap and chill for at least 1 1/2 hours.

for whipped cream topping (within 2 hours of serving your cheesecake)

1. In a chilled bowl, add in heavy whipping cream, sugar and vanilla beans and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand. 
2. Spread evenly overtop mousse layer. Serve immediately or refrigerate until ready.

to serve

1. Open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ENJOY!