Lemon Pudding Cheesecake
Sylwia Wojdyla Ohlrich
1 1/2 cvanilla wafers, crushed
3/4 cplus 1 tbsp. sugar, divided
3 Tbspbutter or margarine, melted
4 pkg(8 oz. each) philadelphia cream cheese, softened
2 Tbspall purpose flour
1 cbreakstone's or knudsen sour cream
2 pkg(3.4 oz. each) jell-o lemon flavor instant pudding
2squares baker's white chocolate
1 cthawed cool whip
How to Make Lemon Pudding Cheesecake
- Heat oven to 325F.
MIX wafer crumbs, 1 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.
Bake 10 minutes.
- 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.
- 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.