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J. L. Hudson's Cheesecake Chiffon 16 ounces cream cheese 8 ounces sour cream 2 (3.4-ounce) boxes regular vanilla pudding (the kind you cook) 4 Tbsp butter 1 Tbsp vanilla 20 Lorna Doone butter cookies, crushed Beat the cream cheese and sour cream until fluffy. Prepare the pudding as package directs, but reducing the milk to 3-1/2 cups. Remove from heat and add butter and vanilla, then the cheese mixture. Pour into a greased 9" spring form pan that has been lightly dusted with Lorna Doone crumbs. Cover and chill 24 hours before serving.