The Best Vanilla Bean Cheesecake
Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's version. It is incredibly delicious! This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.
Madagascar vanilla beans
2
graham cracker crumbs (such as Keebler)
1 ¼
cups
butter, melted
⅓
cup
white sugar
¼
cup
cream cheese, softened
2
(8 ounce) packages
sour cream
1
(8 ounce) container
white sugar
1
cup
cornstarch
2
tablespoons
butter, softened
2
tablespoons
vanilla extract
1
teaspoon
heavy whipping cream
2
cups
confectioners' sugar
¼
cup
white baking chocolate, chopped
2
(4 ounce) bars
cream cheese, softened
1
(8 ounce) package
heavy whipping cream
1
cup
confectioners' sugar
1 ½
tablespoons
 Gather the ingredients.
  Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
  Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
  Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved.
  Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
  Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.
  Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
  Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
  Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled crust. Chill for 1 to 2 hours.
  Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form.
  Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.
