Mix wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, remaining sugar and 2 Tbsp. vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.
Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Spread over cheesecake. Refrigerate 4 hours.
Remove rim from pan. Mix COOL WHIP and remaining vanilla; spread over cheesecake.
Save 60 calories and 6g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Light or KNUDSEN Reduced Fat Sour Cream, 1 pkg. (1 oz.) JELL-O Fat-Free Sugar Free Vanilla Instant Pudding, and COOL WHIP LITE Whipped Topping.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 20 to 30 sec. or until slightly softened.
Garnish cheesecake with additional vanilla wafers just before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.