Creamy Cheesecake

• 2 34 cups graham cracker crumbs
• 12 cup unsalted butter, melted (1 stick)
• 14 cup sugar
• 8 ounces cream cheese, softened
• 2 cups milk
• 3 12 ounces instant lemon pudding

1. For crust: In a large bowl, mix together the graham cracker crumbs, butter and sugar.
2. Coat a nonstick 8x8x2-inch baking pan with nonstick cooking spray.
3. Press half of the graham cracker mixture into bottom of the pan.
4. Refrigerate for 1 hour.
5. For filling: In a large mixing bowl, with electric mixer on medium to high speed, beat cream cheese and 1/2 cup of the milk until combined.
6. Add the remaining 1 1/2 cups milk and the instant pudding.
7. Beat for 1-2 minutes or until smooth.
8. Remove pan from refrigerator.
9. Pour the filling over crust.
10. Sprinkle the remaining graham cracker mixture over top of the filling.
11. Cover and refrigerate for 3-24 hours.
12. Cut into 9 squares to serve.

graham cracker crumbs, unsalted butter, sugar, cream cheese, milk, lemon pudding

Taken from www.food.com/recipe/creamy-cheesecake-397095 (may not work)