MIX wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.
Bake 10 minutes.
2Beat 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.
3BAKE 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.