LEMON PUDDING CHEESECAKE

Lemon Pudding Cheesecake image

Provided by Sylwia Wojdyla Ohlrich

Categories Cakes

Time 5h45m

Number Of Ingredients 11

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1 1/2 c vanilla wafers, crushed
3/4 c plus 1 tbsp. sugar, divided
3 Tbsp butter or margarine, melted
4 pkg (8 oz. each) philadelphia cream cheese, softened
2 Tbsp all purpose flour
2 Tbsp milk
1 c breakstone's or knudsen sour cream
2 pkg (3.4 oz. each) jell-o lemon flavor instant pudding
4 eggs
2 squares baker's white chocolate
1 c thawed cool whip

Steps:

1. Heat oven to 325F. MIX wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
2. Beat cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended.
3. BAKE 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run the knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top cheesecake with COOL WHIP just before serving.