1 1/4 c. crushed vanilla wafers
3/4 c. sugar plus 1 tbsp., divided
3 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
2 tbsp. each milk and flour
1 c. sour cream
4 eggs
2 pkg. lemon flavor instant pudding and pie filling
1 c. strawberry whipped topping

Preheat oven to 325°F. Mix crushed wafers, 1 tablespoon of sugar and melted butter. Press firmly into bottom of a 9-inch spring-form pan.

Bake for 10 minutes.

In a mixing bowl, combine remaining sugar, flour and milk. Mix with electric mixer on medium speed until just blended. Blend in sour cream; add eggs one at a time, mixing on low speed after each addition just until blended. Stir in dry puddings and blend in. Pour into cake pan.

Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or just until center is almost set. After removing from oven, run a knife around side of pan to loosen cake. Let cake then cool completely before refrigerating overnight. Remove side of pan. Top with strawberry whipped topping just before serving. YUMMY, YUMMY!