Lemon Cream Cheesecake Dessert

60 vanilla wafers, crushed (about 2 cups)
2/3 c. melted butter
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
16 oz. cool whip, thawed
2 small pkg. lemon instant pudding
2 1/2 c. cold milk
1 c. sour cream
sweetened whipped cream or more cool whip for top

Mix vanilla wafers with melted butter. Reserve about 1/3 cup and press remaining mix into bottom of 9x13 inch pan. Refrigerate while you prepare the filling.
*Beat cream cheese and powdered sugar until smooth and well combined. Mix in about 3/4 of the cool whip. Spread onto crust.
*Mix pudding packages with cold milk. Mix in sour cream and remaining cool whip. Spread onto cream cheese layer. Refrigerate.
*Just before serving, spread sweetened whipped cream or cool whip on top and sprinkle with the reserved crumbs.

Variation: Substitute 1 pkg. vanilla pudding mix and 1 pkg. coconut cream pudding mix. Add in 3/4 c. toasted coconut and sprinkle top with more toasted coconut.