Fruity Cheesecake

1 1/2 cups crushed nilla wafers
4 Tbsp butter, melted
3 Tbsp sugar
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
2 Tbsp flour
1 cup sour cream
4 eggs
1 pkg (4 serving size) lemon instant pudding mix
2 cups Cool Whip
1 cup blueberries
1 cup sliced strawberries
1 cup peeled and sliced kiwi

Preheat oven to 325. Mix crumbs, butter and 3 Tbsp sugar.  Press onto bottom of foil lined 13x9 pan.  Bake 10 minutes.  Beat cream cheese, 1 cup sugar and flour.  Add sour cream, mix well.  Add eggs, one at a time.  Stir in pudding mix.  Pour over crust.  Bake 1 hour or until center is almost set.  Cool.  Refrigerate 4 hours at least.  Lift cheesecake out of pan with foil handles.  Place on serving platter. Spread with whipped topping and top with fruit.

Serves 24