Lemon Pudding Cheesecake
1-1/2 cups crushed vanilla wafers (about 40 wafers)
3/4 cup plus 1 tbs. sugar, divided
3 tablespoons butter or margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup sour cream
2 pkg. (3.4 oz.) lemon instant pudding mix
1 cup frozen strawberry whipped topping,
2 squares white baking chocolate for chocolate curls for garnish
Preheat oven to 325ºF if using a silver 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1 teaspoon of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mixes until well blended.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Meanwhile, prepare chocolate
curls from white chocolate. Remove rim of pan when ready to serve. Top cheesecake with whipped topping and chocolate curls just before serving. Store leftover cheesecake in refrigerator.