Creamy Lemon Cheesecake

1 ¼ c crushed Nilla Wafers (about 40)                                              
¾ c plus 1 Tbsp. sugar, divided
3 Tbsp. butter, melted
4 pkg (8oz) Cream Chesse, softened
2 Tbs. flour
1 c sour cream
4 eggs
2 pkg. (4-servings each) instant lemon pudding
1 c cool whip

Preheat oven to 325o. Mix wafer crumbs, 1T sugar and butter; press firmly onto bottom of 9 in. springform pan. Bake 10 min.

Beat cream cheese, remaining sugar, flour, milk in large bowl with 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 blended. Stir in dry pudding mixes until just blended.

Bake for 1 hr. + or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Refrigerate 4 hr. or overnight. Remove side of plan. Top cheesecake with whipped topping. Garnish with fresh berries or white chocolate curls.