Lemon Pudding Cheesecake

Directions

1. 1
   oven to 325° F.
2. 2
   wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
3. 3
   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.
4. 4
   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.
5. 5
   cheesecake with COOL WHIP DIPS and chocolate curls just before serving.
6. 6
   Calories: 430
7. 7
   Total fat: 29 g
8. 8
   Saturated fat: 18 g
9. 9
   Cholesterol: 130 mg
10. 10
    Sodium: 470 mg
11. 11
    Carbohydrate: 35 g
12. 12
    Dietary Fiber: 0 g
13. 13
    Sugars: 28 g
14. 14
    Protein: 7 g
15. 15
    Vitamin A: 20% DV
16. 16
    Vitamin C: 0% DV
17. 17
    Calcium: 8% DV
18. 18
    Iron: 2% DV