Lemon Cheesecake

[Audrey]

Lemon Cheesecake

2 ¾ cups crushed graham crackers, about 18 full crackers
1 – 8 ounce package cream cheese, softened
2 cups milk
½ cup unsalted butter, melted
¼ cup sugar
1 small package instant lemon pudding

Mix together the graham cracker crumbs, sugar and butter. Press half the mixture into an 8x8 casserole dish. Refrigerate for 60 minutes.

In a large bowl, combine the cream cheese and ½ cup of the milk. Beat at medium speed with an electric mixer. Add the remaining milk and lemon pudding and beat until smooth, about 2 minutes.

Pour mixture onto chilled crust. Top with remaining crumbs and refrigerate overnight. Should be completely chilled and set. Cut into squares and serve.