Title: Tangy Lemon Cheesecake
Categories: Cheesecake
Yield: 4 Servings

1 1/4	c	Graham cracker crumbs
3	tb	Sugar
1/3	c	Butter or margarine --
		Melted
2	pk	(8 oz. each) cream cheese
		Softened
4	c	Cold milk
2	pk	(4 serving size) lemon
		Flavor instant
		Pudd
		Lemon slice -- optional
		Mint -- optional

Combine crumbs, sugar and butter. Mix well. Press firmly on bottom and sides of 9 or 10 inch springform pan. Bake in preheated 350 degree oven for about 8 minutes or until lightly browned. Cool on wire rack.

Place cream cheese in large bowl. With electric mixer at medium speed beat until smooth. Gradually add 1 cup milk, blending until mixture is smooth. Add remaining milk and the pudding mix. Beat at low speed just until well blended, about 1 minute. Pour carefully into crumb-lined pan. Chill until firm. Garnish with lemon slice and mint.

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