Fruity Cheesecake

• 38 Nilla Vanilla Wafers, finely crushed (about 1 cup)
• 3 Tbsp. non-hydrogenated margarine, melted
• 3 Tbsp. sugar
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 2 Tbsp. flour
• 1 cup sour cream
• 4 eggs
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 2 cups thawed Cool Whip Whipped Topping
• 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwi Whole Foods 3 For $10.00 thru 02/09

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix wafer crumbs, margarine and 3 Tbsp.
4. sugar; press onto bottom of prepared pan.
5. Bake 10 min.
6. Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended.
7. Add sour cream; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Stir in dry pudding mix.
10. Pour over crust.
11. Bake 45 min.
12. to 1 hour or until centre is almost set.
13. Cool completely.
14. Refrigerate 4 hours.
15. Use foil handles to lift cheesecake from pan; discard foil.
16. Place cheesecake on platter.
17. Spread top of cheesecake with Cool Whip; cover with fruit.

nilla vanilla wafers, nonhydrogenated margarine, sugar, cream cheese, sugar, flour, sour cream, eggs, topping, blueberries

Taken from www.kraftrecipes.com/recipes/fruity-cheesecake-88433.aspx (may not work)