Fruity Cheesecake

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

1. HEAT oven to 325u0b0F.
2. 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.
3. 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.
4. 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 DIPS. Top with fruit just before serving.
5. Calories: 310
6. Total fat: 21 g
7. Saturated fat: 13 g
8. Cholesterol: 90 mg
9. Sodium: 270 mg
10. Carbohydrate: 27 g
11. Dietary Fiber: 1 g
12. Sugars: 20 g
13. Protein: 4 g
14. Vitamin A: 15% DV
15. Vitamin C: 20% DV
16. Calcium: 6% DV
17. Iron: 2% DV

nilla wafers, butter, sugar, philadelphia cream cheese, sugar, flour, s, eggs, strawberry creme, blueberries

Taken from www.myrecipes.com/recipe/fruity-cheesecake (may not work)