Lemon Pudding Cheesecake

This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do.

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 1 1⁄4 cups  crushed  vanilla wafers
• 1  tablespoon sugar
• 3  tablespoons butter, melted
• 3⁄4 cup sugar
• 32  ounces cream cheese, softened
• 2  tablespoons flour
• 2  tablespoons milk
• 1  cup sour cream
• 4  eggs
• 2 (3 1/2ounce) packages instant lemon pudding mix

Directions

1. Preheat oven to 325.
2. Mix crushed vanilla wafers, 1 tbsp.
3. sugar and melted butter.
4. Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
5. Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
6. Add sour cream and min.
7. Add eggs one at a time.
8. Mix in dry pudding just until blended.
9. Bake one hour and 5-15 minutes until center of cheesecake is set.
10. Run a knive around the edge of the pan.
11. Let cool then refrigerate overnight.
12. Remove sides of pan.
13. Keep refrigerated.
14. (Blueberry pie filling sounds like a good topping but it is good plain).