Lemon Pudding Cheesecake - cooking recipe

Ingredients

1 1/4 cups crushed vanilla wafers
1 tablespoon sugar
3 tablespoons butter, melted
3/4 cup sugar
32 ounces cream cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup sour cream
4 eggs
2 (3 1/2 ounce) packages instant lemon pudding mix

Preparation

Preheat oven to 325.
Mix crushed vanilla wafers, 1 tbsp.
sugar and melted butter.
Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
Add sour cream and min.
Add eggs one at a time.
Mix in dry pudding just until blended.
Bake one hour and 5-15 minutes until center of cheesecake is set.
Run a knive around the edge of the pan.
Let cool then refrigerate overnight.
Remove sides of pan.
Keep refrigerated.
(Blueberry pie filling sounds like a good topping but it is good plain).