Decadent Vanilla Bean Cheesecake with White Chocolate Mousse

Begin by gathering all the necessary ingredients.

Carefully split 1 vanilla bean lengthwise with the tip of a sharp knife. Scrape the seeds from each half using the flat side of your knife, and place them in a bowl. Repeat this process with the second vanilla bean, placing the seeds in a separate bowl.

Preheat the oven to 175°C (350°F). Mix graham cracker crumbs, melted butter, and 50g of white sugar together in a bowl. Press the mixture over the bottom and up the sides of a 9-inch springform pan.

In a large bowl, combine the 2 packages of cream cheese, sour cream, 200g of white sugar, and cornstarch. Mix until the sugar is completely dissolved.

Add the seeds from 1 vanilla bean, softened butter, and vanilla extract to the cream cheese mixture, and blend until smooth. Pour the mixture over the graham cracker crust.

Bake in the preheated oven until the top is a light tan color, approximately 30 to 35 minutes. Set the cheesecake aside to cool.

Using an electric mixer, beat 500ml of heavy cream in a chilled bowl until soft peaks form. Gradually add 30g of confectioners' sugar, 1 tablespoon at a time, beating until the cream is stiff. Place the whipped cream in the refrigerator.

Melt the white chocolate in the 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 it cool for about 5 minutes.

With an electric mixer, beat 1 package of cream cheese until fluffy. Beat in the melted white chocolate until smooth. Then, fold in the whipped cream. Spread this mixture over the cooled crust and chill for 1 to 2 hours.

In a chilled bowl, beat 240ml of heavy cream with an electric mixer until soft peaks form. Beat in the seeds from the second vanilla bean and 20g of confectioners' sugar until stiff peaks form.

Spread the vanilla bean whipped cream over the cheesecake, cover, and refrigerate until firm for at least 6 hours or overnight.