creamy lemon pudding cheesecake

this is a great recipe from kraft food magazine hence all the brands used are krafts but i use store brands and it taste teriffic.

1-1/4 cups crushed nilla waferts (about 40 wafers)
3/4 cup plus 1 tbsp sugar, divided
3 tbsp butter or margarine, melted
4 pkg 8 oz. each) philadelphia cream cheese, softened
2 tbsp flour
2 tbsp milk
1 cup breakstone"s sour cream
4 eggs
2 pkg (4 serving size each) jello lemon flavor instant pudding
and pie filling
1 cup thawed cool whip strawberry whipped topping
white chocolate curls, optional

preheat oven to 325 deg. mix wafer crumbs, 1 tbsp of the sugar and butter:press firmly onto bottom of 9 inch springform pan. bank for 10 min.

beat cream cheese, remaining 3/4 cups sugar, flour and milk in large bowl with electric mixer on medium speed until just blended. add sour cream, beat until just blended. add eggs, 1 at a time, mixing on low speed after each addition until just blended. stir in dry pudding mixture until just blended

bake for 1 hour 5 min. to 1 hour 15 min. or until center is almost set. run knife or metal spatula around side of pan to loosen cake, cool completely. refrigerate 4 hours or overnight. remove side of pan. top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. makes 16 servings

i have made this cheesecake several times and it is really good plus it makes quite a presentation when you have the white chocolate curls on top of the strawberry cool whip.
hope you get to try this.