Creamy Lemon Pudding Cheesecake

Serves: 8 to 10

1-1/2 cups crushed Vanilla Wafers
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons butter, melted
4 8-oz packages Philadelphia Cream Cheese, softened
2 tablespoons flour
2 tablespoons milk
1 cup sour cream
4 eggs
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
lemon slices (optional)

Raspberry coulis:
2 cups raspberries, cleaned
2 tablespoons sugar
1/4 cup water

Preheat oven to 325°F. Mix wafer crumbs, 1 tablespoon of the sugar and butter; press firmly onto bottom of 9-inch springform 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. Add dry pudding mixes; mix well. Bake 1 hour to 1 hour 15 minutes or until centre 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 lemon slices, if desired, just before serving. Store leftover cheesecake in refrigerator.

Raspberry coulis:
Purée raspberries with sugar and water in a blender; press through sieve to remove seeds. Serve with cheesecake.
 

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