- 1 1/2 cups crushed NILLA Wafers
- 1 tablespoon sugar
- 3 tablespoons butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 2 tablespoons flour
- 2 tablespoons milk
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
- 1 cup thawed COOL WHIP Strawberry Whipped Topping
- 2 (1 ounce) squares BAKER'S Premium White Baking Chocolate (for making Chocolate Curl garnish)
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mixes until well blended.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Meanwhile, prepare chocolate curls from white chocolate. (See Tip). Remove rim of pan when ready to serve. Top cheesecake with whipped topping and chocolate curls just before serving. Store leftover cheesecake in refrigerator.