4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 squares BAKER'S White Chocolate
1 cup thawed COOL WHIP DIPS Strawberry Creme
How to Make It
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.
TOP cheesecake with COOL WHIP DIPS and chocolate curls just before serving.
Nutritional Information Calories: 430 Total fat: 29 g Saturated fat: 18 g Cholesterol: 130 mg Sodium: 470 mg Carbohydrate: 35 g Dietary Fiber: 0 g Sugars: 28 g Protein: 7 g Vitamin A: 20% DV Vitamin C: 0% DV Calcium: 8% DV Iron: 2% DV
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