Crust:
1 Doz.Vanilla Flavored Cream Filled Cookies, broken into pieces
1/3 c. Unsalted Butter, cut into small pieces
1/4 c. Granulated Sugar

Wrap outside of 9″ spring form pan with foil as butter from crust tends to leak out.
In a food processor combine cookies, butter and sugar.
Process until crumbs clump together.
Press crumbs into bottom and half way up sides of pan.
Bake 10 minutes at 350°F.
Set aside.

Filling:
2 Vanilla Beans or 2 Tbsp. Vanilla Bean Paste
1/2 c. Whipping Cream
3-8 oz. Pkg. Cream Cheese, room temp.
1 c. Granulated Sugar
4 Eggs
1/8 tsp. Salt

With tip of sharp knife split vanilla bean lengthwise.
Scrape out seeds and place in a small saucepan along with the bean pod.
Or you can use the vanilla bean paste in place of the vanilla bean pod.
Add cream to the vanilla bean and heat to a simmer over medium heat.
Set aside, cool to room temperature.
Discard vanilla bean pod.
In food processor combine cream cheese, sugar and salt.
Process until smooth and creamy.
Add vanilla bean cream, blend.
Add eggs, process 5-10 seconds.
Pour filling into prepared crust.
Bake 50-60 minutes at 350°F until sides puff slightly and center is set.
Cool completely at room temperature.
Refrigerate 6 hours before serving.
Delicious served plain or with chocolate sauce or fresh fruit.