Ingredients

vanilla wafers, finely crushed

5 tbsp

butter or margarine, melted

3 tbsp

sugar

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup

sugar

2 tbsp

flour

1 cup

sour cream

1 pkg

(3.4 oz.) JELL-O Lemon Flavor Instant Pudding

eggs

2 cups

thawed COOL WHIP Whipped Topping

1 cup

blueberries, sliced fresh strawberries and sliced peeled kiwis

Instructions

Step 1

Heat oven to 325ºF.

Step 2

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

Step 3

Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until 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.

Step 4

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.