Preheat your oven to 350 degrees Fahrenheit. This step is crucial to ensure your crust bakes properly.
Prepare a 9-inch springform pan and line the outside with a sheet of 18 by 18 heavy-duty aluminum foil. It’s important to ensure there are no holes in the foil to prevent any water from leaking into your cheesecake during the water bath.
In a mixing bowl, combine the crushed graham cracker crumbs and 2 Tbsp of granulated sugar. Stir them together until evenly mixed. Next, pour in the melted butter and mix with a fork until the crumbs are evenly moistened.
Pour the crumb mixture into the prepared springform pan and press it firmly into the bottom to create an even layer. Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool on a wire rack.
Now, reduce your oven temperature to 325 degrees Fahrenheit. While the oven cools, prepare a large roasting pan and boil about 4 quarts of water.
In a mixing bowl, use an electric hand mixer to blend together the cream cheese, 1 cup of granulated sugar, and the seeds of 2 vanilla beans just until smooth. It’s important not to overbeat, as this can incorporate too much air.
Add 3 large eggs one at a time, mixing just until each is combined before adding the next. This helps to keep the filling smooth and creamy.
Gently fold in the sour cream and 1/3 cup of heavy cream until just combined. Avoid over-mixing to prevent air bubbles.
To ensure a smooth filling, tap the bowl forcefully against the countertop about 30 times. This will help release any large air bubbles that may have formed.
Pour the filling over your cooled graham cracker crust and smooth it out into an even layer. Place the cheesecake in the roasting pan and add enough boiling water to the roasting pan to reach halfway up the sides of the cheesecake pan. This water bath will help to bake the cheesecake gently and evenly.
Bake in the preheated oven for about 65 to 75 minutes. The cheesecake should be set but still jiggly in the center. After baking, turn off the oven and leave the cheesecake inside with the door closed for 10 minutes—this step helps prevent cracking.
Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes. Once cooled, tent with foil and chill in the refrigerator for at least 8 hours, or overnight for the best flavor.
For the mousse, melt the white chocolate in a microwave-safe bowl on 50% power in 30-second increments, stirring in between until smooth. Set it aside to cool until just lukewarm.
In another mixing bowl, whip the heavy cream using an electric hand mixer until soft peaks form. Gradually add in 1 1/2 Tbsp of granulated sugar and whip until stiff peaks form, ensuring it’s thick but not grainy.
In a separate bowl, whip the cream cheese with the seeds of 1 vanilla bean until smooth. Mix in the cooled melted white chocolate until well combined. Fold in half of the whipped cream mixture gently with a rubber spatula, then fold in the remaining half until no streaks remain.
Pour the mousse over the chilled cheesecake and spread it into an even layer. Tent the pan with foil and return it to the refrigerator to chill for another 1 1/2 hours.
In a mixing bowl, whip the heavy cream (with optional seeds of 1/2 a vanilla bean) until soft peaks form, then add sugar and whip until stiff peaks form.
To serve, carefully run a knife around the edges of the cheesecake. Spread the whipped cream over the mousse layer within 2 hours of serving. Finally, remove the foil, unlock the springform pan, and garnish with fresh raspberries and mint if desired. Cut into slices and enjoy!
