Lemon Cheesecake 2 ?? cups crushed graham crackers, about 18 full crackers 1 ??“ 8 ounce package cream cheese, softened 2 cups milk ?? cup unsalted butter, melted ?? cup sugar 1 small package instant lemon pudding Mix together the graham cracker crumbs, sugar and butter. Press half the mixture into an 8x8 casserole dish. Refrigerate for 60 minutes. In a large bowl, combine the cream cheese and ?? cup of the milk. Beat at medium speed with an electric mixer. Add the remaining milk and lemon pudding and beat until smooth, about 2 minutes. Pour mixture onto chilled crust. Top with remaining crumbs and refrigerate overnight. Should be completely chilled and set. Cut into squares and serve.