Creamy Lemon Pudding Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 1/4 cups crushed nilla wafers (about 40 wafers)
• 3/4 cup sugar, plus 1 tbl (divided)
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 32 ounces philadelphia cream cheese, softened (4 - 8oz each)
• 2 tablespoons flour
• 2 tablespoons milk
• 1 cup breakstone's sour cream or 1 cup knudsen sour cream
• 4 eggs
• 6 ounces jello lemon flavor instant pudding (2 - 4 serving size)
• 1 cup cool whip strawberry whipped topping, thawed
• chocolate curls (optional)

Recipe

• 1 preheat oven to 325. mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9"-inch springform pan. bake for 10 minutes.
• 2 beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. add sour cream; beat until just blended. add eggs, 1 at a time, mixing on low speed after each addition until just blended. stir in dry pudding mixes until just blended.
• 3 bake for 65 minutes to 75 minutes or until center is almost set. run knife or metal spatula around side of pan to loosen cake; cool completely. refrigerate 4 hours or overnight. remove side of pan. top cheesecake with whipped topping and chocolate curls, if desired, just before serving. store leftover cheesecake in refrigerator.