Prep Time
15 Mins
Cook Time
6 Hours
Yield
Makes 16 servings

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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