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Crust:

40 Nilla wafers, crushed

3 Tblsp butter, melted

Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.

4 lg pkg cream cheese	1 cup sugar
1 Tblsp +1 tsp vanilla	3 eggs
8-oz. pkg Cool Whip

Beat 3 pkg cream cheese, 3/4 cup sugar, and 1 Tblsp vanilla until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust. Bake at 325 degrees for 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Beat 1 pkg cream cheese 1/4 cup sugar, and 1 tsp vanilla until well blended. Fold in Cool Whip. Spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.