Fruity Cheesecake (No need for a springform pan!)

[mommy2-3boys]

Prep Time: 30 min
Total Time: 5 hr 30 min
Makes: 24 servings

1 cup crushed NILLA Wafers (about 25 wafers)
3 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 BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Strawberry Whipped Topping
1 cup each: blueberries, sliced strawberries and peeled sliced kiwi



PREHEAT oven to 325°F. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
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.