In the mixing bowl of a stand mixer, mix 2 Tablespoons of cream cheese until light and fluffy.
Add 1 Tablespoon of powdered sugar, and mix again.
Add the vanilla, and mix well.
Add the 2 cups of heavy whipping cream, and mix just a couple of times, then stop the mixer and scrape the bowl, making sure the cream cheese is mixed into the heavy cream, add the remaining powdered sugar, and salt, and whip the cream until stiff peaks form.
Place the mixing bowl in the refrigerator.
In a separate LARGE bowl, place the remaining cream cheese, and stir well until the cream cheese is smooth and creamy.
In a microwave safe bowl, add the 4 squares of White chocolate almond bark, and melt at 10 second intervals, until the chocolate is completely melted.
Stir until smooth.
If the chocolate is a little thick, add a few drops of heavy cream and stir until it thins - add more cream if needed - you might need to place it back in the microwave for another 10 seconds and then stir again.
Stir the melted white chocolate into the cream cheese, until smooth and creamy.
Remove the whipped cream from the refrigerator, and place about 3 heaping tablespoons of whipped cream into the white chocolate cream cheese mixture - tempering the chocolate.
Continue to gently fold the whipped cream into the white chocolate/cream cheese mixture, until all the whipped cream has been added; do not over stir.
Place the Mousse in the refrigerator until time to pipe onto the cheesecake.