Lemon Pudding Cheesecake

Servings: 16 servings




HEAT oven to 325°F. MIX wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. 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 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 4 hours. Meanwhile, prepare chocolate curls from white chocolate. (See Tip.) TOP cheesecake with COOL WHIP and chocolate curls just before serving.