I got this recipe from Semi-Homemade with Sandra Lee years ago. Modified it a little bit to my taste. Hope you like it.
You will need for the Crust:
2 cups of graham cracker crumbs
1/4 cup of sugar
6 Tbs. of melted butter
4 pkgs. (8oz. each) cream cheese, softened
3/4 cup of sugar\
2 Tbs. of all-purpose flour
3 Tbs. of milk
1 cup of sour cream
2 pkgs. (4-serving size each) Lemon Flavored instant pudding mix
1 cup of heavy cream
1/4 cup of powdered sugar
Lemon Zest (optional), this should be zested with a lemon zest peeler and not a grater
Preheat the oven to 325 degrees Fahrenheit.
In a medium bowl, mix the graham cracker crumbs, sugar and the butter. Press the mixture firmly onto the bottom and half way up the sides of a 9 inch spring form pan. Refrigerate for 15 minutes.
Beat the cream cheese and the sugar until light and fluffy. Add the flour and the eggs one at a time, making sure to mix well after each addition of egg. Add the milk and sour cream and mix well. Add the pudding mix and mix just unil combined. Pour into the prepared spring form pan. Bake for 1 hour and 15 minutes to 1 hour and 45 minutes or until the center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight.
For the topping, in a large bowl beat the heavy cream and sugar until stiff peaks are formed. Top the cheesecake. Sprinkle with lemon zest. Enjoy!