Lemon Pudding Cheesecake

Ingredients

• 2 oz baker's chocolate white
• 3 Tbsp butter melted
• 1 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 4  eggs 
• 2 Tbsp flour 
• 6.8 oz jell-o lemon flavor pudding instant
• 2 Tbsp milk 
• 0.8 cup sugar divided
• 1.3 cups vanilla wafers crushed
• 1 cup cool whip whipped topping thawed

Equipment

• frying pan
• oven
• knife
• blender
• springform pan

Directions

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