Fruity Cheesecake

60 vanilla wafers, finely crushed
5 Tbsp. butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 cup Sour Cream
1 pkg. (3.4 oz.) Lemon Flavor Instant Pudding
4 eggs
2 cups thawed Whipped Topping
1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis

Heat oven to 325ºF.
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.
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.
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 whipped topping. Top with fruit just before serving.

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