Triple Layer Vanilla Bean Cheesecake

Ingredients:

1-2/3 cups graham cracker, tea biscuit, or biscoff cookie crumbs
4 tablespoons butter, melted
2 tablespoons dulce de leche

3 packages cream cheese, softened
1 cup sugar
2 teaspoon vanilla bean paste
3 eggs
3/4 cup sour cream
1/3 cup heavy cream
2 tablespoons flour

7 ounces white chocolate
1-1/2 cup heavy cream
6 ounces cream cheese, softened
1 tablespoon powdered sugar
1 teaspoon vanilla bean paste

3/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla beans

Combine cookie, butter, and dulce de leche and press onto parchment paper lined springform pan. Set aside.

Cream sugar with the cream cheese and vanilla. Add eggs one at a time and the sour cream, heavy cream, and flour. Pour into the crust and bake for 1 hour to 1 hour 15 minutes in a water bath at 325 degrees. Refrigerate for a few hours or overnight.

In a double broiler, melt white chocolate and stir in cream cheese and vanilla. Set aside to cool. Whip the heavy cream until stiff peaks form and stir in powdered sugar. When chocolate mixture is cooled, fold in the whipped cream, half at a time. Spread mousse over the cheesecake and refrigerate.

Whip the cream until stiff peaks form and add the powdered sugar and vanilla. Spread over cooled mousse and refrigerate.

Garnish cheesecake with berries and mint leaves.