Creamy Cheesecake

Creamy Cheesecake - from Family Circle

2 3/4 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
8 ounces cream cheese, softened
2 cups milk
1 package (3.4 ounces) instant lemon pudding

In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.

Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.

Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.

Cut into 9 squares to serve.