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Ingredients
Crust:
1 Cup gingersnap cookie crumbs / or chocolate cookie crumbs / or graham cracker crumbs
2 Tablespoons sugar
2 Tablespoons butter, melted
Filling:
2 Packages chocolate pudding
3/4 Cup sugar
11/2 Cups milk
1/2 Pint sour cream
1 Teaspoon grated lemon rind
1 Tablespoon lemon juice
1/3 Cup flour
1/2 Teaspoon salt
4 Eggs, separated
1 1/2 Pounds ricotta cheese, pushed through a sieve (makes it creamier)
Instructions
For crust mix crumbs, sugar and butter, press onto bottom and � inch up sides of spring-form pan. For filling, blend pudding, 3/4 cup sugar and milk in saucepan, cook over low heat stirring constantly until thick. Cool. Beat egg yolks until light, blend into cheese along with sour cream, lemon rind, lemon juice, flour, and salt. Add cooled pudding mixture. Fold into stiffly beaten egg whites. Pour filling into pan over crust. Bake in a 325�F oven for 1 hour and 10 minutes. Turn off heat and let cheesecake stand in oven with door open for 30 minutes. Remove from oven, cool, then chill until ready to serve.
Optional: After cheesecake is chilled, spread sour cream evenly over top and sprinkle with additional cookie crumbs or shaved chocolate.
Just omit the chocolate pudding and replace with vanilla pudding to make "regular".