Fruity Cheesecake

FRUITY CHEESECAKE

1 cup crushed Nilla Wafers (about 25 wafers)
3 Tbsp. butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
2 Tbsp. flour
1 cup sour cream
4 eggs
1 pkg. (4-serving size) lemon flavor instant pudding
2 cups thawed Strawberry Cool Whip
1 cup each: blueberries, sliced strawberries and peeled sliced kiwi

Preheat oven to 325 degrees. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mix. Pour over crust. Bake 1 hour or until center is almost set. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Lift cheesecake out of pan with foil handles; place on serving platter. Spread with the whipped topping; top with fruit. Makes 24 servings.