Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved. Add butter, vanilla and beans, blend until smooth. Don't over mix.
Bake at 350 F° for 30-35 minutes. Cool for 1 hour.
Use melting pot to melt chocolate (microwave will burn it). In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Don't wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the melted white chocolate and beat until smooth. Use the mixer to fold in the heavy whipping cream (folding by hand does not blend it enough).
In a cold mixing bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form.
After the cheesecake has cooled, spread the mousse evenly on top. Refrigerate for about 1 hour, then spread the whipped cream on top. Refrigerate several hours before serving.
Ingredients
Directions
Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved. Add butter, vanilla and beans, blend until smooth. Don't over mix.
Bake at 350 F° for 30-35 minutes. Cool for 1 hour.
Use melting pot to melt chocolate (microwave will burn it). In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Don't wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the melted white chocolate and beat until smooth. Use the mixer to fold in the heavy whipping cream (folding by hand does not blend it enough).
In a cold mixing bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form.
After the cheesecake has cooled, spread the mousse evenly on top. Refrigerate for about 1 hour, then spread the whipped cream on top. Refrigerate several hours before serving.