- 1 (8 ounce) container whipped topping (such as Cool Whip®)
- 1 cup sour cream
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 1 (8 ounce) package cream cheese, cut into 6 pieces
- 1 (9 inch) graham cracker crust
- Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended.
- Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute.
- Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
- Refrigerate cheesecake until set, 4 to 5 hours.