1 1/4 cups crushed Nilla wafers (about 40 wafers)
3/4 cup plus 1 Tbsp sugar, divided
3 Tbsp butter, melted
4 pkg (8 oz each) cream cheese, softened
2 Tbsp flour
2 Tbsp milk
1 cup sour cream
4 eggs
2 pkg (4-serving size) Jell-O Lemon Flavor instant pudding
Mix wafer crumbs, 1 Tbsp of the sugar, and the butter. Press firmly onto bottom of 9-inch springform pan. Bake for 10 minutes at 325.
Beat cream cheese, remaining 3/4 cup sugar, flour, and milk in large bowl with electric mixer. Add sour cream. Add eggs, 1 at a time, mixing on low spweed after each addition until just blended. Stir in dry pudding mixes until just blended.
Pour into pan. Bake for 1 hr 5 minutes to 1 hr 15 minutes or until center is almost set. After cooling completely, run knife around side of pan to loosen cake. Refrigerate 4 hours or overnight. Remove side of pan. When serving, if desired, top cheesecake with whipped topping (strawberry flavor is good) and white chocolate curls. Store leftover cheesecake in the fridge.
Title : Creamy Lemon Pudding Cheesecake
Description : 1 1/4 cups crushed Nilla wafers (about 40 wafers) 3/4 cup plus 1 Tbsp sugar, divided 3 Tbsp butter, melted 4 pkg (8 oz each) cream cheese, s...