Creamy Lemon Pudding Cheesecake

• 40 vanilla wafers, finely crushed (about 1-1/3 cups)
• 3/4 cup plus 1 Tbsp. sugar, divided
• 3 Tbsp. non-hydrogenated margarine, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. flour
• 2 Tbsp. milk
• 1 cup sour cream
• 2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
• 4 eggs
• 2 oz. (1/3 of 170-g pkg.) Baker's White Chocolate
• 1 cup thawed Cool Whip Whipped Topping

1. Heat oven to 325F.
2. Mix wafer crumbs, 1 Tbsp.
3. sugar and margarine; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Beat cream cheese, remaining sugar, flour and milk in large bowl with mixer until blended.
6. Add sour cream; mix well.
7. Blend in dry pudding mixes.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
9. Bake 1 hour 5 min.
10. to 1 hour 15 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Meanwhile, prepare chocolate curls from white chocolate.
15. (See tip.)
16. Top cheesecake with Cool Whip and chocolate curls just before serving.

vanilla wafers, sugar, nonhydrogenated margarine, cream cheese, flour, milk, sour cream, eggs, chocolate, topping

Taken from www.kraftrecipes.com/recipes/creamy-lemon-pudding-cheesecake-87664.aspx (may not work)