Lemon Pudding Cheesecake

• 40 NILLA Wafers, crushed (about 1 1/2 cups)
• 3/4 cup plus 1 Tbsp. sugar, divided
• 3 tablespoons butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tablespoons flour
• 2 tablespoons milk
• 1 cup 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 cup thawed COOL WHIP DIPS Strawberry Creme

1. oven to 325u0b0 F.
2. wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
3. 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.
4. 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, prepare chocolate curls from white chocolate.
5. cheesecake with COOL WHIP DIPS and chocolate curls just before serving.
6. Calories: 430
7. Total fat: 29 g
8. Saturated fat: 18 g
9. Cholesterol: 130 mg
10. Sodium: 470 mg
11. Carbohydrate: 35 g
12. Dietary Fiber: 0 g
13. Sugars: 28 g
14. Protein: 7 g
15. Vitamin A: 20% DV
16. Vitamin C: 0% DV
17. Calcium: 8% DV
18. Iron: 2% DV

nilla wafers, sugar, butter, philadelphia cream cheese, flour, milk, s, eggs, s white chocolate, strawberry creme

Taken from www.myrecipes.com/recipe/lemon-pudding-cheesecake (may not work)