Fruity Cheesecake (Kraft)

• 60 vanilla wafers, crushed (about 2 cups)
• 5 tablespoons butter, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 cup sour cream
• 1 (3 1/2 ounce) package instant pudding mix, lemon flavor
• 4 eggs
• 2 cups Cool Whip Topping, thawed
• 1 cup blueberries
• 1 cup strawberry, fresh and sliced
• 1 cup kiwi, peeled and sliced

1. HEAT oven to 325 degrees F.
2. LINE 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix wafer crumbs, butter and 3 tablespoons sugar; press onto bottom of pan.
4. Bake 10 minute
5. BEAT cream cheese, 1 cup sugar and flour with mixer until well blended.
6. Add sour cream; mix well.
7. Blend in dry pudding mix.
8. Add eggs, 1 at a time, beating on low speed after each just until blended.
9. Pour over crust.
10. BAKE 1 hour or until center is almost set.
11. Cool completely.
12. Refrigerate 4 hours.
13. Use foil handles to lift cheesecake from pan.
14. Remove cheesecake from foil to tray; spread with COOL WHIP.
15. Top with fruit just before serving.

vanilla wafers, butter, sugar, cream cheese, sugar, flour, sour cream, lemon flavor, eggs, topping, blueberries, strawberry, kiwi

Taken from www.food.com/recipe/fruity-cheesecake-kraft-463298 (may not work)