Creamy Lemon Pudding Cheesecake
1-1/4 cups crushed vanilla wafers - about 40 wafers
3/4 cup plus 1 tbs. sugar, divided
3 tablespoons butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup sour cream
2 pkg. (3.5 oz. ea.) instant lemon and pudding mix
1 cup frozen whipped topping, thawed
Preheat oven to 325ºF.
Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9-in. springform pan. Bake for 10 minutes.
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. Pour mixture over prepared crust in the springform pan.
Bake for 65 to 75 minutes. or until center is almost set. Run knife or metal spatula around side of pan to loosen cheesecake, 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.