Fruity Cheesecake

By á-4423

Ingredients

• 60 NILLA Wafers, crushed (about 2 cups)
• 5 Tbsp. butter or margarine, melted
• 3 Tbsp.sugar
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cupsugar
• 2 Tbsp. flour
• 1 cupBREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 4 eggs
• 2 cups thawed COOL WHIP Whipped Topping
• 1 cupeach blueberries, sliced fresh strawberries and sliced peeled kiwis

Preparation

Step 1

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and flour with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP. Top with fruit just before serving