Fruity Cheesecake

60 Nilla Wafers crushed (about 2 cups)

5 tbsp. butter or margarine melted

3 tbsp. sugar

4 pkg (8 oz each) cream cheese, softened

1 c. sugar

2 tbsp. flour

1 c. sour cream

4 eggs

1 pkg instant vanilla pudding (dry)

2 cups Cool Whip (I used more)

1 cup each blueberries, sliced strawberries, and sliced peeled kiwis

Preheat oven to 325 degrees. Line a 13x9 inch pan, with ends of foil extending over sides. Spray with Pam. (I only extended the foil over the two end sides.) Mix wafer crumbs, butter and 3 tbsp sugar. Press into the bottom of the pan. Bake 10 minutes.

Beat cream cheese, 1 c. sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.Bake 1 hour or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles. Remove and discard foil. Place cheesecake on platter; spread with cool whip. Top with fruit just before serving. Refrigerate leftovers.
Recipe from {Brenda}