Servings: 1 Cake Cook Time: 40-50 minutes



 1½ cups finely crushed graham crackers or vanilla wafers

¼ cups of sugar

½ cup (1 stick) butter

1 egg yolk (beaten)

¼ teaspoon vanilla

¼ teaspoon of Cooks Pure Vanilla powder


16 ounces softened cream cheese

1 cup of sour cream

3 tablespoons cornstarch

1 cup sugar

1 cup (2 sticks) butter

½ teaspoon of vanilla

1 vanilla pod (beans removed) or pure vanilla powder

Fruit jam, or chopped candy (i.e. Peanut Butter cup, Butterfinger, etc.)

Topping (1):

1 cup of heavy whipping cream

3 Tablespoons of powdered sugar

8 ounces of one-third less fat reduced-fat cream cheese, softened

4 ounces white chocolate (melted)

Topping (2):

1 cup of heavy whipping cream

2 Tablespoons of powdered sugar

1 vanilla pod



Preheat the oven to 375 degrees.

Line a 9 or 10 inch spring form pan with foil and spray with non-stick spray.

Mix the graham crackers with ¼ cup sugar

Add the egg yolk, vanilla and melted butter, in that order.

Press the mixture into the pan, and bake for 8 to 10 minutes (or until the edges are slightly brown).

Remove and let cool.


Preheat oven to 350 degrees.

Combine cream cheese, sour cream, cornstarch and sugar, mixing until sugar dissolves

Add butter, vanilla, and beans from one vanilla pod, or vanilla powder. Blend until smooth.

Spread on crust.

Bake for 35-40 minutes, cool for at least 1 hour.

Add chopped candy or a little of chopped fresh fruit mixed with ¼ of a can of pie filling (optional)

Topping (1):

In a cold mixing bowl, beat 1 cup heavy whipping cream until soft peaks form. Add powdered sugar, and continue beating. Place the mixture into another bowl and put into the refrigerator. Without washing the first bowl, beat the 1/3 less fat softened cream cheese in it until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from the refrigerator, place back in the fridge for about 10 to 15 minutes.
Spread the mixture on top of the cooled cream cheese cake in the spring-form pan. If you want, you may add chopped candy (optional). Put in the refrigerator and let stand for 1 hour.

Topping (2):

In a cold bowl, beat 1 cup of whipping cream until soft peaks form. Add 2 Tablespoons of powdered sugar, and beans from one vanilla pod, beating until stiff peaks form. Spread whipped cream on top. Refrigerate for several hours (at least 3 or 4 or overnight) before serving.