Lemon Pudding Cheesecake

PREHEAT the oven to 325 ° F. COMBINE the waffle crumbs with 1 tbsp sugar and butter; squeeze into the bottom of a 9-inch spring-loaded pan. Bake for 10 minutes. BEAT the cream cheese, remaining sugar, flour and milk with a mixer until smooth. Add sour cream; mix well. Mix with dry pudding mixes. Add the eggs, 1 at a time, and then beat on low speed until smooth. BAKE for 1 hour and 5 minutes. for 1 hour and 15 minutes. or until the middle is almost solidified. Run a knife around the edge of the pan to loosen the cake; cool before removing the rim. Refrigerate for 4 hours. In the meantime, prepare white chocolate swirls. BEFORE serving, brush the cheesecake with THE COOLED WHIPPED CREAM and chocolate swirls. Nutrition Information Calories: 430 Total Fat: 29 g Saturated fat: 18 g Cholesterol: 130 mg Sodium: 470 mg Carbohydrates: 35 g Dietary fiber: 0 g Sugar: 28 g Protein: 7 g Vitamin A: 20% DV Vitamin C: 0% DV Calcium: 8% DV Iron: 2% DV