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  •   Crust
  • 3-3/4 oz. NILLA Wafers
  • 1-1/2 oz. butter, melted
  • 1 Tbsp. granulated sugar
  •   Filling
  • 10-1/2 oz. cream cheese, softened
  • 7 oz. heavy cream
  • 2 oz. butter, softened
  • 6 oz. granulated sugar, divided
  • 6 eggs, separated
  • 4-1/4 oz. NILLA Wafers, processed into fine crumbs
  • 1 tsp. cream of tartar


Nutritional facts are based on a single serving
Calories 460
Total fat 33g
Saturated fat 18g
Trans fat 1.5g
Cholesterol 190mg
Sodium 290mg
Carbohydrate 37g
Dietary fiber 0g
Sugars 28g
Added sugars 26g
Protein 7g
Vitamin D 4%DV
Calcium 6%DV
Iron 6%DV
Potassium 4%DV


  1. Process  ingredients in food processor until mixture resembles fine crumbs. Set aside.
  2. Filling:
  3. Line  bottom and sides of 9-inch springform pan with parchment paper with the sides extending 2 inches above pan.
  4. Heat  cream cheese, cream, butter and 5 Tbsp. sugar in top of double boiler on medium heat, whisking until smooth. Remove from heat. Whisk in egg yolks, 1 at a time, until blended. Whisk in cookie crumbs until blended. Push mixture through strainer into clean mixing bowl.
  5. Beat  egg whites and cream of tartar in bowl of mixer fitted with wire whisk attachment on medium speed until foamy. Add remaining sugar in three additions, whisking after each until combined. Continue beating to soft peaks. Gently fold egg white mixture into cream cheese mixture in 3 additions. Pour mixture into prepared pan. Sprinkle Crust mixture evenly over top of cake.
  6. Carefully  wrap outside of springform pan in foil. Place in water bath. Bake in 325°F standard oven 1 hour. Reduce oven temperature to 300°F. Bake 10 to 15 min. or until wooden pick inserted in center comes out clean. Turn oven off. Let cake cool in oven with door open 30 min. Remove springform pan from water bath and cool on wire rack to room temperature. Refrigerate 1 to 2 hours before removing rim of pan and serving.
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