Lemon cheesecake

Lemon Cheesecake 

Ingredients:
 * 40 Vanilla wafer crumbs
 * 3/4 cup plus I tbsp sugar divided
 * 3 tablespoons butter melted
 * 32 ounces cream cheese softened
 * 2 tablespoons flour
 * 2 tablespoons milk
 * 1 cup sour cream
 * 4 eggs
 * 2 packages Lemon Instant Pudding Pie Filling
 * 1 cup Cool Whip® softened

Directions: Mix vanilla wafer crumbs, 1 tablespoon sugar and butter. Press firmly onto bottom of 9” spring form pan. Bake 325 degrees for 10 minutes. Beat cream cheese, 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until blended. Add sour cream; beat until blended. Add eggs, one at a time, mixing at low speed for each. Sir in dry pudding mixes until blended. Bake 1 hour 5 to 15 minutes or until center is almost set. Run knife or spatula around outside of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top with cool whip.