Cheesecake with Vanilla Pudding

I love experimenting with cheesecakes and trying something new each time. This time, I decided to add vanilla pudding to the filling. It gives the cheesecake a denser, richer, creamier texture 

Ingredients for a 24 cm (9 1/2-inch) round pan

For the crust

• 130 g Graham Crackers or Oreos

• 1/4 cup melted butter (56 g)

For the cheesecake

• 1 kg Philadelphia cream cheese, at room temperature

• 1 cup sugar (250 g)

• 2 tbsp flour

• 1 cup sour cream (240 g)

• 4 eggs

• 1 packet (80 g) instant vanilla pudding

Steps

1. Line the bottom and sides of a springform pan with parchment paper

2. Wrap the bottom and sides of the pan tightly with several layers of foil

Crust

3. Crush the cookies into fine crumbs

4. Mix the crumbs with the melted butter

5. Spread the mixture over the bottom of the pan and press it down firmly with your fingers or using a weight

Cheesecake

6. Beat the cream cheese with the sugar using a mixer for 2 minutes

7. Add the flour and sour cream and, continuing to beat, add the eggs one at a time

8. Add the pudding and continue beating for another 2–3 minutes

9. Pour the mixture over the crust

10. Place the pan in a roasting pan filled with hot water, so that the water reaches about one-quarter of the way up the sides of the springform pan (the water bath helps prevent cracks from forming on the surface of the cheesecake)

11. Bake in a preheated oven at 180°C (350°F) for 50 minutes

12. Let the cheesecake cool in the oven, then refrigerate for at least 4 hours, preferably overnight

13. If desired, decorate the finished cheesecake with whipped cream and berries