Fruity Cheesecake (Kraft)

Got this recipe from a guy at work, which he got from the Kraft website. The entire office LOVED this.

• Ready In: 6 hrs 30 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 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 1/2ounce) 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

Directions

1. HEAT oven to 325ºF.
2. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 tablespoons sugar; press onto bottom of pan. Bake 10 minute
3. BEAT cream cheese, 1 cup sugar and flour with mixer until well 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.
4. BAKE 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP. Top with fruit just before serving.