4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
2 tsp. vanilla extract, divided
1 vanilla bean
3 egg s
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Heat oven to 325ºF.
Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 tsp. vanilla extract in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half; scrape seeds into cheesecake batter. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar and vanilla extract with mixer in large bowl until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
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