Creamy Lemon Pudding Cheesecake - cooking recipe

Ingredients

1 1/4 c. crushed Nilla Wafers (about 40)
3/4 c. plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 c. sour cream
4 eggs
2 pkg. (4 serving size each) Jell-O Lemon Flavor Instant Pudding and Pie Filling
1 c. thawed Cool Whip Strawberry Whipped Topping
White chocolate curls, optional

Preparation

Preheat oven to 325\u00b0. Mix wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch spring form pan. Bake for 10 minutes. Beat cream cheese, remaining 3/4 c. 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. Bake for 1 hour 5 minutes to 1 hour 15 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 white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.